Save to Pinterest My coworker Nina had been bringing these butter lettuce wraps to lunch for weeks, and I kept stealing bites from her desk while pretending to ask her about work. One afternoon she finally laughed and said, "Just make them yourself—it's literally tuna and mayonnaise," but the way she'd packed them was so thoughtful, with avocado slices perfectly arranged and fresh lemon still brightening everything. I made my first batch that same evening, and it clicked immediately: the crispness of the lettuce against creamy tuna, the celery adding that little crunch you didn't expect. It became my go-to when I needed something quick that still felt intentional.
I brought a batch to a summer picnic where everyone else had brought heavy pasta salads and potato dishes, and people kept coming back to the lettuce wraps because they were refreshing and didn't leave you feeling sluggish in the heat. One friend asked why tuna salad had never occurred to her in leaf form, and I realized this isn't just lunch—it's the kind of thing that makes people reconsider what they thought they already knew.
Ingredients
- Tuna in water: Two cans give you enough protein to actually feel satisfied, and draining them well keeps the mixture from getting watery and sad.
- Mayonnaise: This is your binding agent and flavor base—don't skimp on quality because you'll taste the difference in every bite.
- Dijon mustard: Just a tablespoon adds sharpness that keeps the whole thing from tasting flat and one-note.
- Celery: Finely diced so it disappears into the mixture but gives you texture and a subtle vegetal brightness.
- Red onion: A small quarter adds color and a gentle bite that plays nicely against the richness of mayo.
- Fresh parsley: Two tablespoons chopped makes it taste like you actually cared, plus it's pretty.
- Lemon juice: One tablespoon keeps everything tasting fresh and prevents that mayonnaise heaviness from taking over.
- Butter lettuce: Bibb or Boston lettuce has tender, pliable leaves that hold the filling without cracking or being flimsy.
- Optional toppings: Avocado, cherry tomatoes, and radishes add color and let people customize their own wraps.
Instructions
- Mix the tuna base:
- Drain your tuna completely—squeeze the cans if you have to—then combine it with mayo, mustard, finely diced celery, red onion, parsley, and lemon juice in a medium bowl. Stir until everything is creamy and well combined, then taste and season with salt and pepper because that's where it comes alive.
- Prepare the lettuce:
- Wash and separate your butter lettuce leaves, patting them gently dry so they stay crisp. Lay them out on a serving platter in a way that looks inviting, because you eat with your eyes first.
- Build the wraps:
- Spoon a generous scoop of tuna salad into the center of each leaf, then arrange your toppings on top—avocado slices, halved cherry tomatoes, or thin radish slices create layers of flavor and texture. Fold the lettuce gently around the filling so it holds together without tearing.
- Serve immediately:
- These are best eaten fresh while the lettuce is still crisp and cold, so don't let them sit around waiting.
Save to Pinterest There's something deeply satisfying about eating food that requires you to use your hands, where you have to wrap and fold and adjust as you go. These wraps remind me that the best meals don't need to be complicated—sometimes they just need to be thoughtful.
The Art of the Perfect Wrap
The first time I made these, I piled the tuna too high and the lettuce tore like paper. Now I use a smaller spoon and leave enough leaf on the sides to fold without fighting it. It's not about being precious—it's about respecting the ingredient and the way it naturally wants to bend.
When You Want to Get Fancy
Butter lettuce leaves are forgiving enough that you can play around here without ruining anything. I've added diced apple for a subtle sweetness, toasted walnuts for crunch, and even a tiny drizzle of balsamic on the avocado when I was feeling ambitious. None of these feel out of place because the tuna base is simple enough to let other flavors join the conversation.
The Sides That Matter
These wraps are light and bright, so they pair beautifully with something crisp to drink and cold vegetables on the side. A simple salad of mixed greens, some cucumber slices, or carrot sticks keep the meal feeling balanced without adding weight. If you want to serve them at a gathering, set out the toppings separately so people can build exactly what they want.
- Greek yogurt mixed into the tuna gives you a lighter version that still tastes rich and complete.
- Capers or finely chopped pickles add a briny punch that makes everything taste more interesting.
- A small wedge of lemon on the side lets people brighten their wrap one more time as they eat.
Save to Pinterest This is the kind of recipe that teaches you something every time you make it—whether that's learning how to be gentle with delicate lettuce or discovering that you actually like mustard. It's honest food that tastes like you paid attention.
Recipe FAQs
- → What type of tuna is best for this dish?
Canned tuna packed in water works well to keep the mix light and moist without added oils.
- → Can I substitute mayonnaise in the mixture?
Yes, Greek yogurt can be used as a lighter alternative while maintaining creaminess.
- → How do I keep the lettuce leaves from wilting?
Use fresh, crisp butter lettuce and serve immediately after assembly to retain firmness.
- → What optional toppings complement the flavors?
Avocado slices, cherry tomatoes, and sliced radishes add brightness and texture to the wraps.
- → Is this suitable for low-carb diets?
Yes, the absence of bread and use of lettuce makes it ideal for low-carbohydrate eating plans.