Easy Tuna Lettuce Wraps with Canned Tuna
Quick tuna lettuce wraps made with canned tuna, crisp lettuce, crunchy vegetables, herbs, and a simple creamy dressing. Ready in about 15 minutes with no cooking required.
Equipment
- Mixing bowl
- Small bowl
- Spoon
- Knife
- Cutting board
- Salad spinner or clean kitchen towel
Ingredients
- 2 cans (5 oz each) tuna in water drained very well
- 8 large romaine or butter lettuce leaves
- 1/3 cup finely diced celery
- 1/4 cup finely diced red bell pepper
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Separate, wash, and thoroughly dry the lettuce leaves. Refrigerate them while preparing the filling.
- Drain the canned tuna very well, pressing out as much excess liquid as possible.
- In a small bowl, mix the mayonnaise, Dijon mustard, lemon juice, and garlic powder until smooth.
- Combine the tuna, celery, red bell pepper, red onion, and parsley in a mixing bowl.
- Add the dressing and gently mix until evenly combined. Season with salt and black pepper to taste.
- Divide the tuna mixture among the eight chilled lettuce leaves. Serve immediately.
Notes
For crisp wraps, make sure the tuna and lettuce are both very dry. Keep the filling and lettuce separate if preparing ahead, and assemble shortly before serving. For a no-mayo variation, use thick plain Greek yogurt and add only enough to bind the filling.
Storage:
Refrigerate leftover tuna filling promptly in an airtight container and use within about 3 days. Store lettuce separately.
Refrigerate leftover tuna filling promptly in an airtight container and use within about 3 days. Store lettuce separately.