Tuna Salad Lettuce Wraps

These lettuce wraps take the best parts of a tuna sandwich—creamy, lemony, herby—and make them cooler and crisper. It’s a quick lunch that feels light and fresh.

Use good-quality canned tuna and drain well. A splash of lemon juice brightens the mix, while celery adds crunch. If you like heat, a touch of Dijon mustard does wonders without overwhelming.

Butter lettuce leaves make the neatest wraps, but romaine works, too. Add sliced tomato or avocado if you want a more filling plate.

Ingredients

• 1 can tuna, drained
• 1–2 tbsp mayonnaise or Greek yogurt
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp celery, finely chopped
• Salt & pepper: To taste
• 6 butter lettuce leaves
• Optional: Sliced tomato, avocado, fresh dill.

Step-by-Step Instructions

Tips

• Drain Well: Prevents watery filling.
• Crunch Factor: Celery adds texture and freshness.
• Acid Balance: Adjust lemon to taste.

Common Mistakes

• Too Much Mayo: Makes filling heavy.
• Wet Lettuce: Pat dry for neat wraps.
• Under-seasoning: Salt unlocks tuna flavor.

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