Tuna Lettuce Wraps

Fresh, easy Tuna 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. 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 carbs or sugar during the day keeps me feeling sharp all day without that typical afternoon slump.

I find these tuna salad lettuce wraps are exactly what I need to keep high energy and focus. No post-lunch energy drops for me!

It is the perfect quick and inexpensive low carb meal to add to your weekly routine.

Let’s get into the simple ingredients…you’re gonna love this!

Ingredients for Tuna Salad Lettuce Wraps:

Canned 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!

I use wild-caught albacore tuna packed in water.

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!

Recipe Customizations:

• For a creamy 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, green onion, fresh parsley, grated carrot, bell peppers, cherry tomatoes, etc.
• Serve the tuna salad on whole grain gluten-free bread, in a tortilla, or on crackers.
• If you don’t want leftovers, halve the recipe and use one can of tuna. Adjust the other ingredients accordingly too.
• Whole grain mustard or Dijon mustard work great as a replacement for stone ground mustard.
• Swap out the butter leaf lettuce for iceberg lettuce, bibb lettuce, or crispy lettuce of choice.
• Toss in pumpkin seeds, roasted pecans or cashews for a satisfying crunch.
• Follow the instructions in my Seared Ahi Salad to make Ahi Tuna Wraps.

How to Make Tuna Lettuce Wraps:

Add the avocado and lemon juice to a large bowl and mash it together until creamy.

Transfer 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. Enjoy!

Store leftover lettuce cups in an airtight container in the refrigerator for up to 24 hours. Because the recipe includes avocado, it is best when eaten fresh, within one day.

Serving Suggestions:

1. Enjoy tuna lettuce wraps as is for a healthy lunch or a light dinner.
2. Add a side salad for a more filling meal, or serve the tuna on top of a green salad.
3. Swap out the lettuce for a flour tortilla to make a tuna wrap.

Nutrition Information:

One can of tuna contains about 30 grams of protein. I typically aim for 30 to 40 grams of protein in each meal. Because I make two cans of tuna, this easy recipe covers me for two meals.

See the recipe card below for the complete nutrient information.

Ideal for those who enjoy sticking to a meal prep plan, follow a low-carb diet, or simply go for high-protein meals, this easy tuna lettuce wrap recipe is here to serve!

If you love tuna, also be sure to check out my Tuna Rice Casserole and my Tuna Noodle Casserole! 

Bon appétit!

Frequently Asked Questions:

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.

Can I use mayo or yogurt instead of avocado?

Yes! Substitute 1/4 cup of Greek yogurt or mayonnaise for the mashed avocado. A drizzle of olive oil or sesame oil works as a replacement here too.