Tuna Salad Lettuce Wraps

# What You Need:

→ Tuna Salad

01 - 2 cans (5 oz each) tuna in water, drained

02 - 1/4 cup mayonnaise

03 - 1 tablespoon Dijon mustard

04 - 1 celery stalk, finely diced

05 - 1/4 small red onion, finely diced

06 - 2 tablespoons fresh parsley, chopped

07 - 1 tablespoon lemon juice

08 - Salt and freshly ground black pepper, to taste

→ Lettuce Wraps

09 - 1 head butter lettuce (Bibb or Boston), leaves separated and washed

→ Optional Toppings

10 - 1 small avocado, sliced

11 - Cherry tomatoes, halved

12 - Sliced radishes

# Directions:

01 - Combine drained tuna, mayonnaise, Dijon mustard, celery, red onion, parsley, and lemon juice in a medium bowl. Mix thoroughly until creamy. Season with salt and pepper to taste.

02 - Arrange butter lettuce leaves on a serving platter. Spoon the tuna salad evenly into the center of each leaf.

03 - Top each filled lettuce leaf with avocado slices, cherry tomatoes, or radishes, if desired.

04 - Fold the lettuce leaves around the filling to create wraps. Serve immediately for best freshness.

# Expert Suggestions:

01 -

Ready in 15 minutes with zero cooking, which means you can make lunch happen even when your kitchen doesn't feel like cooperating.
The butter lettuce stays crispy and tender at the same time, making these feel elegant without any fuss.
It's naturally low-carb and gluten-free without tasting like you're missing anything.

02 -

Over-mixing the tuna breaks it into tiny pieces and makes the salad texture turn mushy—use a gentle hand and stir just until combined.
Wet lettuce leaves will fall apart when you try to fold them, so dry them thoroughly after washing and serve them cold.
The tuna salad will keep in the fridge for two days, but don't assemble the wraps until you're ready to eat because the moisture from the filling will eventually wilt the lettuce.

03 -