These Tuna Salad Lettuce Wraps are a quick, healthy, and flavor-packed meal perfect for anyone following a keto or paleo lifestyle. Made with creamy mayo, a touch of Dijon mustard, and crisp veggies all wrapped in fresh butter lettuce, they’re a satisfying alternative to carb-heavy sandwiches. Whether you’re meal-prepping or need a nutritious lunch on the go, this recipe fits perfectly into a busy, health-focused lifestyle. Simple to make and incredibly delicious — you’ll be surprised how much flavor is packed into every bite!
Ingredients
- 1 (5 oz) can tuna in water, drained
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 stalk celery, finely chopped
- 2 tbsp red onion, finely chopped
- 1/4 tsp salt
- 1/8 tsp black pepper
- 4 large butter lettuce leaves
Ingredients
- 1 (5 oz) can tuna in water, drained
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 stalk celery, finely chopped
- 2 tbsp red onion, finely chopped
- 1/4 tsp salt
- 1/8 tsp black pepper
- 4 large butter lettuce leaves
Instructions
- In a medium mixing bowl, add the drained tuna and break it apart with a fork until flaked and evenly shredded.
- Add the mayonnaise and Dijon mustard to the tuna. Mix thoroughly until the tuna is evenly coated and creamy.
- Finely chop the celery and red onion, then add them to the bowl with the tuna mixture.
- Sprinkle in the salt and black pepper. Stir everything together until all ingredients are well combined.
- Rinse the butter lettuce leaves under cold running water and gently pat them dry with paper towels to remove excess moisture.
- Lay out the lettuce leaves on a clean surface. Spoon the tuna mixture evenly into the center of each leaf, dividing it among the 4 leaves.
- Fold or gently roll each lettuce leaf around the tuna filling to form wraps. Be careful not to overfill to prevent tearing.
- Serve the lettuce wraps immediately, or chill in the refrigerator for 10–15 minutes before serving for a colder, firmer wrap.
Nutritional Information
Calories: 180
Protein (g): 18
Fat (g): 12
Carbohydrates (g): 3
Fiber (g): 1
Sugar (g): 1
Sodium (mg): 420
Storage Instructions
Store any leftover tuna salad in an airtight container in the refrigerator for up to 3 days. Keep the butter lettuce leaves separate to maintain their crisp texture. Do not freeze the tuna salad, as the mayonnaise may separate and the vegetables will lose their crunch when thawed.
Reheating Instructions
Tuna salad is best enjoyed cold and does not require reheating. If you prefer it slightly warm, gently bring it to room temperature by letting it sit out for 10–15 minutes before serving. Avoid using a microwave or stove, as heating may affect the texture and flavor of the salad.
Additional Ingredients or Swaps
To enhance the flavor and nutrition of your tuna salad while keeping it paleo-friendly, consider adding chopped hard-boiled eggs for extra protein, or diced avocado for healthy fats and micronutrients like potassium and folate. You can also mix in shredded carrots or chopped spinach to boost fiber and vitamins A and C. Swapping mayonnaise for mashed avocado or paleo-approved yogurt can reduce processed ingredients while still providing a creamy texture. Fresh herbs like parsley or dill also add zest and antioxidants without altering the paleo profile.
