Fresh, easy Tuna Salad Lettuce Wraps are your new best friend for lunchtime! This quick recipe comes together in minutes and is packed with protein and healthy fat to keep you feeling alert and energized throughout the day.
Prepare for your lunch life to be rocked!
I recently became exceedingly bored with my lunches, remembered how much I loved tuna salad, then came up with what I believe to be my best tuna concoction yet!
Tuna salad and I have a history, you see. There was the great Tuna Melt Fest of 2018, and I’ve made my Avocado Greek Tuna Salad and Cucumber Dill Tuna Salad innumerable times.
I mentioned in my 18 Healthy Summer Lunch Ideas that keeping meals protein-centric and not eating an abundance of sugar during the day keeps me feeling sharp all day without that typical afternoon slump.
Each individual has different nutritional needs but I find these tuna salad lettuce wraps are exactly what I need to keep high energy and focus.
Let’s get into the ingredients…you’re gonna love this!
Ingredients for Tuna Salad Lettuce Wraps:
Tuna, avocado, lemon juice, red onion, celery, stone ground mustard, dill pickles, fresh dill, sea salt, black pepper, butter lettuce.
Rather than using mayonnaise for “dressing” the tuna salad, I mash up avocado, mix it with some lemon juice and call it good! All of the ingredients combined makes for a crisp, marvelously creamy, tangy, herby tuna salad that will knock your socks off!
How Much Does This Recipe Make?:
For me, this recipe makes two lunches worth of tuna salad. It’s loaded with protein at 32 grams per serving! It’s also low in fat (6 grams for half the recipe), but if your fat needs are higher, simplu add more avocado and/or mayonnaise to taste.
Regardless of the macro breakdown, I find this tuna salad to be incredibly satiating, which is the ultimate goal. We can’t think straight when we’re hungry, right?
Here’s how we make this epic, best tuna salad recipe.
How to Make Tuna Salad Lettuce Wraps:
Add the avocado and lemon juice to a mixing bowl and mash it together until creamy.
Add the remaining ingredients for the tuna salad to the mixing bowl and stir well until combined.
Taste the salad for flavor and add sea salt, lemon juice, and/or mustard to taste.
Scoop the tuna salad into the center of butter leaf lettuce (for me, this recipe makes 8 small lettuce wraps), and enjoy!
Want to change it up to your personal taste so you never get tired of this goodie? Here are some ideas for how you can change it up!
- For a creamier tuna salad, use a full avocado instead of half. Or add 2 to 3 tablespoons of Greek yogurt or mayonnaise.
- Add capers, kalamata olives, sun-dried tomatoes, grated carrot, cherry tomatoes, etc.
- Serve the tuna salad on whole grain gluten-free bread, in a tortilla, or on crackers.
If you love tuna, also be sure to check out my Tuna Rice Casserole and my Tuna Noodle Casserole https://www.theroastedroot.net/tuna-noodle-casserole/!
- 2 (6-oz) cans tuna, drained
- ½ large avocado
- 2 to 3 Tbsp fresh lemon juice, to taste
- 1 Tbsp stone ground mustard
- ¼ cup red onion, finely chopped
- ⅓ cup celery, finely chopped
- ⅓ cup dill pickles, finely chopped
- 3 Tbsp fresh dill, finely chopped
- ¼ tsp sea salt, to taste
- Black pepper to taste
- 8 leaves Butter Lettuce (or “living lettuce) for serving
- Add the avocado and lemon juice to a mixing bowl and mash it together until creamy.
- Add the remaining ingredients for the tuna salad to the mixing bowl and stir well until combined.
- Taste the salad for flavor and add sea salt, lemon juice, and/or mustard to taste.
- Scoop the tuna salad into the center of butter leaf lettuce (for me, this recipe makes 8 small lettuce wraps), and enjoy!
Serving Size 1 of 2
Amount Per Serving
Calories 199Total Fat 6gCarbohydrates 7gNet Carbohydrates 3gFiber 4gSugar 1gProtein 32g