Description
These Tuna Salad Lettuce Wraps with Lemon, Dill & Black Pepper Mayo are a fresh, healthy, and easy no-cook lunch option. Packed with protein and bright flavors, this recipe combines flaky tuna with zesty lemon, aromatic dill, and a creamy mayo dressing, all wrapped in crisp butter lettuce leaves for a light yet satisfying meal.
Ingredients
Scale
Tuna Salad Mixture
- 2 cans (5 ounces each) tuna in water, drained and flaked
- 1/3 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup finely diced celery
- 1/4 cup finely diced red onion
For Serving
- 8 large butter lettuce leaves
Instructions
- Prepare the dressing: In a medium bowl, combine the mayonnaise, fresh lemon juice, lemon zest, chopped dill, freshly ground black pepper, and salt. Whisk until the dressing is smooth and well blended.
- Mix tuna salad: Add the drained and flaked tuna to the bowl along with the finely diced celery and red onion. Gently fold all ingredients together until the tuna is evenly coated with the lemon-dill mayo and the vegetables are well distributed.
- Assemble wraps: Lay the butter lettuce leaves flat on a serving plate. Spoon an equal amount of the tuna salad mixture into the center of each leaf.
- Wrap and serve: Carefully fold or roll the lettuce leaves around the filling to form wraps. Serve immediately for best freshness, or refrigerate until ready to eat.
Notes
- For extra crunch, add diced cucumber or chopped pickles to the tuna salad.
- Substitute part of the mayonnaise with Greek yogurt for a lighter, tangier version.
- If butter lettuce is unavailable, Romaine or iceberg lettuce leaves make good alternatives.
