Zesty Tuna Lettuce Wraps
These Zesty Tuna Lettuce Wraps can be easily assembled in less than 15 minutes and make for a light and refreshing meal!
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Hi all! How’s April treating you so far? This past weekend was absolutely gorgeous in Nashville and on Sunday it got up to 80 degrees! The warm weather put me in the mood for something light and refreshing, like these Zesty Tuna Lettuce Wraps I’m sharing today.
A no-cook meal like this is ideal during the warmer months, and I can’t get enough of the crisp, cool crunch of lettuce wraps. Bibb lettuce, in my opinion, makes for the best lettuce wraps because the leaves naturally form the perfect cup shape to hold all your fillings! I found my Bibb lettuce in a plastic clam-shell container near the bagged salad mixes and the label said “Living Lettuce”.
This recipe featured in my book, Eat To Sleep, for it's sleep-promoting ingredients!
To cut calories and boost heart-healthy monounsaturated fats, I swapped out mayonnaise for avocado in this tuna salad. Avocado helps bind the tuna salad together and gives it some creaminess without all of the saturated fat. For a zesty kick, add some sriracha, Dijon mustard, and cilantro to the tuna salad! The amount of sriracha in this recipe really doesn’t make the tuna salad spicy, but you can feel free to use less (or more!) if you prefer.
[bctt tweet=”Try this recipe for Zesty Tuna Lettuce Wraps made with avocado + sriracha in place of mayonnaise!” username=”KarmanRD”]
Top the Zesty Tuna Lettuce Wraps with crunchy carrots, cucumber, and another drizzle of sriracha if you’re feeling extra zesty! My taco holder came in handy for holding the lettuce wraps as I assembled them. I highly recommend getting one of these gadgets
(affiliate link)–perfect for taco night and the soon-to-be-established weekly lettuce wrap night 😉
You know what else I love about these lettuce wraps? Like tacos, there’s no silverware required! I’ve come to the realization that many of my favorite foods don’t require silverware—french fries, doughnuts, tacos, most fruits, and these lettuce wraps.
What are your favorite hand-held foods?
I just heard the term “hand salad” on a podcast this morning and then thought to myself, this recipe qualifies as a hand salad. Right? Look, I’m holding a mini salad in my hand. But really, I don’t like that term, so I’ll probably never use it again. If you think I’m making this whole thing up, I’m not. It all started with Bon Appetit and a recipe they shared last week. Ok, I’m done saying hand salad now. Feel free to leave me a comment below if you’d like to share thoughts on this 🙂
Ingredients
- 10 ounces tuna canned in water, drained well
- 1/2 small ripe avocado
- 1 tablespoon chopped cilantro leaves
- 3/4 teaspoon sriracha
- 1/4 teaspoon dijon mustard
- Black pepper to taste
- Bibb lettuce
- Toppings:
- Finely diced carrots
- Diced cucumber
- Sriracha
Instructions
- 1. In a small bowl, combine the drained tuna, avocado, cilantro, sriracha, mustard, and black pepper. Mix well until no more chunks of avocado remain.
- 2. Wash and pat dry 6 Bibb lettuce leaves. Evenly divide the tuna among each lettuce leaf and top with carrots, cucumber and more sriracha if desired. Serve or store lettuce wraps in an air-tight container for up to 24 hours.
Nutrition
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Hand salad? hahah I love using avocado instead of mayo
Yeah I’m hoping ‘hand salad’ isn’t the next hot food trend!
If you haven’t noticed, I’m always coming up with new ways to make tuna salad and I can’t wait to try this one! I don’t think I’ll be calling it a hand salad either though, lol!