Meals · Sandwiches, burgers & wraps
Tuna salad lettuce wraps
Tuna salad made creamy with ripe avocado and a little mayonnaise, sharpened with Dijon, lemon, capers and dill pickle, and folded with plenty of crunchy celery. Spoon it into butter-lettuce cups and lunch is done in 20 minutes, with no cooking.
- Time
- 20 min (20 prep + 0 cook)
- Servings
- 4
- Per serving
- 289 kcal
- Protein
- 24 g
Ingredients
- 4 cans (5 oz each), drained, about 1 lb canned tuna, well drained; choose one packed in only water and salt, since many cans add soy broth
- 1 large avocado, ripe
- 4 tbsp avocado-oil mayonnaise, or olive-oil mayo; no seed oils or added sugar
- 1 tbsp Dijon mustard
- 3 tbsp lemon juice
- 2–3 stalks celery, finely diced
- 1/4 small red onion, finely diced
- 2 small dill pickles pickles, chopped; check for no added sugar
- 2 tbsp capers, drained
- 2 green onions, thinly sliced
- 3 tbsp fresh dill, chopped, or parsley
- 1/2 tsp black pepper
- a pinch salt
- 2 heads, leaves separated (12 leaves) butterhead lettuce
Steps
- In a large bowl, mash the avocado with the mayonnaise, Dijon and lemon juice until smooth. Flake in the tuna and mix with a fork.
- Fold in the celery, red onion, pickles, capers, green onion, dill and pepper. Taste, and add a pinch of salt only if it needs it, since the tuna, capers and pickles are salty.
- Spoon the salad into the lettuce leaves, three to a person, and eat straight away. The tuna salad keeps 2 days in a tightly closed box in the fridge; press plastic wrap against the surface so the avocado stays green, and keep the lettuce apart.
Good to know
Can I skip the mayonnaise?
Yes, use another half avocado and an extra teaspoon of lemon. It is a little less tangy and scores about 77 instead of 62.
Alternative
Per
- Calories
- 99
- Protein
- (33%)
- 8 g
- Fat
- (58%)
- 6 g
- Carbohydrates
- (9%)
- 3 g
- of which sugar
- 1 g
- Fiber
- 2 g
- Sodium
- 258 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1156 kcal goes into the pot and 1165 g of ingredients comes out as about 1165 g of food: 99 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.