Tuna and Avocado Lettuce Wraps

Name: Tuna and Avocado Lettuce Wraps
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: california
Ingredients: 2 pcs tuna (5 oz cans, in water, drained well); 2 pcs avocado (ripe but firm, diced); 1 pcs celery (rib, finely diced); 1 pcs red onion (small, finely diced); 2 tbsp lemon juice (freshly squeezed); 1 tbsp olive oil; 1 tsp dijon mustard; 1 pinch salt; 1 pinch black pepper; 1 pcs butter lettuce (head, leaves separated, washed and dried); 2 tbsp cilantro (fresh, chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Crisp butter lettuce cups filled with a creamy, zesty tuna and avocado salad. A light, protein-packed lunch or snack that comes together in just 15 minutes with no cooking required. Perfect for meal prep and naturally gluten-free.

PREP

15m

COOK

SERVES

2 PIECES

230 cal

SERVINGS

METHOD · 5 STEPS

prep
Prepare the butter lettuce cups.
1.Gently separate 8 large outer leaves from the butter lettuce head.
2.Wash leaves under cold water and pat completely dry with paper towels.
3.Arrange leaves cup-side up on a serving platter.
TIPDry leaves thoroughly — any water will make the wraps soggy and dilute the dressing.
prep
Drain the tuna and prep the veggies.
1.Open the tuna cans and drain off all water completely.
2.Dice the celery into very small cubes.
3.Finely dice the red onion.
mix
Combine the tuna salad filling.
1.In a medium mixing bowl, flake the tuna with a fork.
2.Add diced avocado, celery, and red onion.
3.In a small bowl, whisk together lemon juice, olive oil, dijon mustard, salt, and pepper.
4.Pour dressing over the tuna mixture and fold gently until just combined.
TIPFold gently to keep the avocado chunks intact — you want a chunky texture, not a paste.
assemble
Assemble the lettuce wraps.
1.Spoon about 1/4 cup of the tuna avocado salad into each lettuce cup.
2.Sprinkle with fresh chopped cilantro as garnish.
serve
Serve immediately and enjoy.
Serve the wraps immediately while the lettuce is crisp and cool. These are best eaten with your hands, picking up each lettuce cup like a taco.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the canned tuna very thoroughly and press with a fork to remove excess moisture.
2
Use ripe but firm avocados so they hold their shape when folded into the salad.
3
Pat lettuce leaves bone-dry after washing to keep the wraps crisp and prevent sogginess.
4
Chill the mixing bowl and ingredients for 5 minutes before assembling if you prefer a cold filling.
5
Fold the dressing into the tuna mixture gently to avoid mashing the avocado into a paste.

RECIPE VARIATIONS