About this recipe

A fresh, high-protein twist on classic tuna salad served in crisp lettuce cups instead of bread. Packed with lean protein from canned tuna, creamy Greek yogurt, crunchy celery, and bright lemon, these wraps are light, satisfying, and ready in minutes — perfect for a quick lunch or a protein-packed snack.

Instructions

1. 1

   Drain the canned tuna thoroughly, pressing out excess water with the back of a dipping fork or through a fine-mesh colander. Transfer to a large mixing bowl and flake apart with a dipping fork.

2. 2

   Add the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice to the mixing bowl with the tuna. Stir to combine. Fold in the diced celery and red onion. Season with sea salt and black pepper, taste, and adjust as needed. Stir in the chopped Italian flat-leaf parsley if using.

3. 3

   Separate the butter lettuce into individual cup-shaped leaves. Rinse under cold water and pat dry with paper towel. Arrange 8–12 leaves on a serving platter or individual plates.

4. 4

   Spoon 2–3 tablespoons of tuna salad into the center of each butter lettuce cup. Top with cucumber slices and avocado if desired. Serve immediately with lemon wedges on the side.