Tuna Salad Lettuce Wraps
Tuna Salad Lettuce Wraps are the perfect low-carb lunch or light dinner, and this is so quick and easy to make! And I would eat these tasty lettuce wraps with tuna any time of year.
PIN the Tuna Lettuce Wraps to try them later!
It was more than eight years ago that I first made Tuna Salad Lettuce Wraps for the blog, and for a long time this recipe had been on my huge list of recipes that need a photo update! And then when I started making the tuna lettuce wraps to take new photos I realized I was out of celery. Plus there was an avocado in the fridge that was calling my name, so the recipe morphed into a slightly-updated version of this favorite dish of mine.
In case you don’t have avocado or you want to include celery (or were a fan of the original version) here’s the printer-friendly recipe for the original Tuna Salad Lettuce Wraps I’ve made so many times! Either version is equally delicious.
Besides the addition of tomato and avocado, there are a couple of important things that bump this up from regular tuna sandwiches. One is using a flavorful tuna, and I’m definitely a fan of tuna packed in olive oil for a recipe like this. But whatever tuna you choose, be sure it’s good quality white tuna for best flavor.
The tuna is mixed with a dressing that includes mayo, Dijon mustard, lemon juice, celery seed (affiliate link), and a little salt or Vege-Sal (affiliate link). That’s combined with the tuna plus capers, dill pickle relish, and thinly sliced green onion. This makes a tuna salad mixture that’s a perfect combination with the crispy lettuce. The diced tomatoes and avocados are optional and you might want less tomatoes and avocados if you you’d like even fewer carbs, but I thought they added a nice burst of extra flavor.
What ingredients do you need for this recipe?
- good quality canned tuna
- Dijon mustard
- fresh-squeezed lemon juice, I used my Fresh-Frozen Lemon Juice
- Celery Seed (affiliate link)
- salt or Vege-Sal (affiliate link) to taste
- dill pickle relish (affiliate link)
- Capers (affiliate link)
- green onions
- Romaine Lettuce leaves
- cherry tomatoes
What canned tuna did I use?
I’m a huge fan of Genova Tuna Packed in Olive Oil (affiliate link), so that’s what I’d always use for this recipe. For a few years now I haven’t found the Genova Tuna at my market, so I started buying it by the case from Amazon.com. I buy both the small 3 oz. cans and the 5 oz. cans, and this is something that’s always in my pantry! (And this company hasn’t paid me to promote their tuna, just in case anyone is wondering!)
More tasty ideas using canned tuna:
I love easy recipes to make with tuna, like these tuna lettuce wraps! If you’re also a tuna fan you might want to check out my collection of Low-Carb and Keto Canned Tuna Recipes for more treats with canned tuna!
How to make Tuna Lettuce Wraps:
(Scroll down for complete recipe with nutritional information.)
- Here’s a photo of the Genova tuna that I love so much, and I love the easy-open cans as well.
- Whatever tuna you use, be sure it’s well-drained before you starting mixing in the seasonings.
- I mixed together the mayo, Dijon, lemon juice (or lime juice), celery seed, and Vege-Sal (affiliate link).
- Then chop the tomatoes and avocado and slice the green onions.
- Mix the avocado with a tablespoon of lemon (or lime) juice and then stir in the tomatoes.
- Mix the dressing into the tuna first, making sure it’s well distributed. Then stir in dill pickle relish (affiliate link), Capers (affiliate link), and sliced green onions.
- I used organic romaine lettuce, but you could use iceberg or butter lettuce to wrap the tuna salad.
- Fill each piece of washed and dried lettuce with a couple of generous tablespoons of the tuna mixture.
- Then top each lettuce wrap with the avocado and cherry tomato mixture, and eat!
- The tuna mixture will keep in the fridge for several days, but you might want to cut fresh avocado and tomatoes when you’re eating the leftovers.
Find More Tasty Recipes for Lettuce Wraps:
Slow Cooker or Instant Pot Lettuce Wraps ~ Slow Cooker or Pressure Cooker
Low-Carb Lettuce Wraps ~ Kalyn’s Kitchen
The BEST Instant Pot Lettuce Wraps ~ Slow Cooker or Pressure Cooker
Tuna Salad Lettuce Wraps
Tuna Salad Lettuce Wraps are the perfect low-carb lunch or light dinner, and this something I make regularly when I need a quick meal!
- two 5 oz. cans good quality canned tuna (see notes)
- 1/4 cup mayo
- 1 tsp. Dijon mustard
- 2 T fresh lemon juice, divided (see notes)
- 1/2 tsp. celery seed
- salt or Vege-Sal to taste
- 2 T dill pickle relish
- 2 T capers
- 1/4 cup thinly sliced green onions (more or less to taste)
- 8 large Romaine Lettuce leaves, washed and dried (see notes)
- 1 cup chopped cherry tomatoes (optional)
- 1 large avocado, chopped small (optional)
- Dump tuna into a fine-mesh strainer placed in the sink and let it drain well.
- While tuna drains stir together the mayo, Dijon, lemon juice (or lime juice), celery seed, and Vege-Sal (affiliate link) or salt.
- Chop the tomatoes and avocado and slice the green onions.
- Mix the avocado with a tablespoon of lemon (or lime) juice and stir in the tomatoes.
- When the tuna has drained, put it in a bowl (with a snap-tight lid if you won’t be eating it all at once.)
- Mix the dressing into the tuna first, making sure it's well distributed. Then stir in dill pickle relish (affiliate link), capers, and sliced green onions.
- Cut lettuce head apart and pick out 8 large leaves. (I used two heads of romaine and kept the smaller inner leaves for salad greens.)
- Wash lettuce and spin dry in a salad spinner or dry with paper towels if needed.
- Fill lettuce leaves with two generous tablespoons of the tuna mixture, garnish with cherry tomato and avocado mixture, and eat with your hands.
I love Genova Tuna Packed in Olive Oil (affiliate link) for this recipe, but use any good-quality tuna you prefer. You can use lemon or lime juice, whichever you have; I'd use my Fresh Frozen Lemon and Lime Juice. Iceberg Lettuce or Butter Lettuce will also work for this.
Nutritional information is for two lettuce wraps, which is what I think most people would consider to be a serving.
This recipe was adapted years ago from The Ultimate Low-Carb Cookbook (affiliate link) by Mary B. Johnson and the current version was adapted even more by Kalyn.
Serving Size:2 lettuce wraps
Amount Per Serving: Calories: 314Total Fat: 24gSaturated Fat: 3.8gTrans Fat: 0gUnsaturated Fat: 18.3gCholesterol: 36mgSodium: 559mgCarbohydrates: 8.5gFiber: 5gSugar: 2.2gProtein: 19g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tuna Salad Lettuce Wraps would be great for any phase of the original South Beach Diet if you use well-drained tuna and light mayo. This is a great recipe for other low-carb diet plans, and for low-carb diets definitely use regular mayo. For extremely low carbs or Keto you might want to use less tomatoes and avocado.
Find More Recipes Like This One:
Use Lettuce Wraps to see more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
37 Comments on “Tuna Salad Lettuce Wraps”
Hey! That food certainly looks amazing!
Sorry for the silly question. Is the tuna meant to be eaten cold?
Yes, it is eaten cold.
CJ, glad you like it; I love this recipe!
this looks amazeballs…. so colorful! just bought romaine hearts too! may jazz up with a little roasted red pepper. lunch totally covered tomorrow! 🙂
I love the idea of using this on chicken; thanks for sharing that!
I loved this combination! I just made it using left over rotisserie chicken breast and its wonderful! Thanks Kalyn!
I have had my eye on this recipe for a couple of months, and I finally made them for lunch today. Absolutely delicious! I am not a fan of seafood, and I love to eat any sort of mayo-based salad on crackers or a slice of bread… but I was perfectly satisfied in this case. Thanks for posting- scrumptious and healthy!
Jessica, I try my best to always be nice (and I really appreciate the pins!)
It was sweet of you to comment over there (and respond here). 🙂 Thanks!
These were great! I cut a roma tomato into bite size pieces instead of using the cherry tomatoes.
Jessica, wow! That's definitely amazing, and thanks for letting me know.
When you first posted this, I thought it sounded really good and I pinned it on Pinterest. Well, it's been circulating, and apparently everyone thinks it sounds good. My pin alone currently has over 100 likes and almost 700 repins. It's been so popular! Maybe you're used to a large audience, but I thought you'd like to know that anyway. 🙂
I am wanting to meal prep these. How long would you say they last in the fridge? Thanks!
I would guess the tuna mixture will stay good for 3-4 days (although it never lasts that long for me. The lettuce could be prepared and stored in a ziploc bag in the fridge. But personally I wouldn’t prepare the tomatoes / avocado mixture until right before you’re going to eat it.
Me too! So glad you liked it.
I just wanted to say I tried this recipe and WOW. I loved it.