Ingredients
Main Ingredients
- 2 cans (5 ounces each) of tuna, drained
- ¼ cup mayonnaise
- 2 ribs celery, finely diced
- 1 English cucumber, finely diced
- 1 shallot, finely diced
- 2 tablespoons chopped parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon sea salt
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 8 to 10 leaves of Romaine lettuce or butter lettuce
Optional Toppings
- Sesame seeds
- Sliced green onions
- Chopped parsley or other soft herbs like dill or cilantro
Instructions
- Prepare the Tuna Salad: In a large bowl, combine the drained tuna, mayonnaise, finely diced celery, finely diced English cucumber, finely diced shallot, chopped parsley, Dijon mustard, lemon juice, sea salt, paprika, garlic powder, and ground black pepper. Stir everything together thoroughly until well mixed and the flavors are evenly distributed.
- Assemble the Wraps: Spoon portions of the prepared tuna salad onto each leaf of Romaine or butter lettuce. Be gentle when filling the leaves to prevent tearing, as the lettuce will act as your wrap or cup.
- Add Optional Toppings and Serve: Sprinkle your favorite optional toppings such as sesame seeds, sliced green onions, or additional chopped herbs over the tuna salad in each lettuce leaf. Serve immediately to enjoy the fresh, crisp textures and vibrant flavors at their best.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- For added crunch, toast some nuts like almonds or walnuts and sprinkle on top.
- This recipe is very versatile—feel free to add diced bell pepper or carrots for extra color and texture.
- Keep the lettuce leaves chilled before assembling for maximum crispness.
- These wraps make a great low-carb and gluten-free lunch option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Low Calorie
