Tuna Salad Lettuce Cups
This gluten-free Tuna Salad Lettuce Cups recipe offers a light and refreshing lunch option. It swaps out bread for crisp lettuce, making it a healthy and flavorful meal.
15 min
Total Time
4
Servings
easy
Difficulty
15 min
Prep Time
0 min
Cook Time
15 min
Total Time
Ingredients
- 2 5-ounce cans Canned Tuna in Water
- 1/2 cup Avocado Mayonnaise
- 1/4 cup Celery
- 2 tablespoons Red Onion
- 2 tablespoons Fresh Dill
- 1 tablespoon Lemon Juice
- 1 teaspoon Dijon Mustard
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 12-16 Romaine Lettuce Leaves
- 1/2 cup Cherry Tomatoes
- 1/4 cup Cucumber
- 1 teaspoon Everything Bagel Seasoning
Instructions
- 1
Drain the tuna from the cans, pressing out excess water.
- 2
In a medium bowl, flake the tuna with a fork.
- 3
Add the avocado mayonnaise, celery, red onion, fresh dill, lemon juice, and Dijon mustard to the tuna.
- 4
Season with salt and pepper. Mix well until all ingredients are combined.
- 5
Gently wash and dry the romaine lettuce leaves.
- 6
Spoon the tuna salad into the lettuce cups.
- 7
Garnish with halved cherry tomatoes and diced cucumber (if using).
- 8
Sprinkle with everything bagel seasoning, if desired.
- 9
Serve immediately.
Tips & Notes
- •For extra flavor, add a pinch of red pepper flakes to the tuna salad.
- •To prevent lettuce from wilting, prepare the tuna salad ahead of time but assemble the lettuce cups just before serving.
- •Use butter lettuce or bibb lettuce for a softer texture if desired.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.