Description
These Tuna Salad Lettuce Wraps combine flaky tuna with zesty lemon, fresh dill, and a creamy black pepper mayo, all wrapped in crisp butter lettuce leaves for a light, refreshing, and healthy lunch option. Perfectly seasoned and easy to assemble, this no-cook recipe delivers a burst of flavor and satisfying texture without any fuss.
Ingredients
Scale
Tuna Salad
- 2 (5 oz) cans tuna in water, drained
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 1 celery stalk, finely chopped
- 1 green onion, thinly sliced
Wraps
- Butter lettuce leaves (about 8–10 leaves)
Instructions
- Prepare the Tuna Salad: In a medium bowl, combine the drained tuna, mayonnaise, fresh lemon juice, lemon zest, chopped dill, freshly ground black pepper, and salt. Mix all ingredients thoroughly until well combined to ensure the flavors are evenly distributed.
- Add Crunchy Vegetables: Stir in the finely chopped celery and thinly sliced green onion into the tuna mixture. These add a refreshing crunch and subtle sharpness to the salad. Taste the mixture and adjust the seasoning with additional salt or lemon juice if desired.
- Assemble the Lettuce Wraps: Spoon generous portions of the tuna salad into individual butter lettuce leaves. Fold or roll each leaf carefully to form wraps, making sure the filling is secured inside. Serve immediately to enjoy the crisp texture of the lettuce paired with the creamy tuna salad.
Notes
- For added crunch, sprinkle in chopped pickles or diced cucumber into the tuna salad.
- You can substitute Greek yogurt for half the mayonnaise to lighten the salad.
- This tuna salad also makes a delicious spread on whole grain toast or inside a wrap.
