This Tuna Salad Lettuce Wraps recipe is another versatile dish. Serve it as an appetizer or as a salad (without the lettuce wraps). Have it for lunch or dinner. It’s good any way you have it!
I love to serve it as an appetizer during dinner or summer pool parties. Before dinner is served, people are chatting, having a drink. The lettuce wraps are easy to grab and eat over a plate.
The Ingredients for Tuna Salad Lettuce Wraps:
All you’ll need are 6 simple ingredients:
- canned tuna, in oil – I used three 80 gm. cans, drained oil from one of them, and used oil from the other two – otherwise, the salad becomes too oily. If you prefer using canned tuna in water, add 1 tablespoon of mayonnaise or 2 tablespoons of any oil you prefer using in your salads
- cherry tomatoes
- corn niblets – thawed if from frozen, or drained if you are using corn niblets from a can.
- large eggs – 3-4 large eggs, hard-boiled
- lettuce – for making lettuce wraps, the best lettuce to use would be Boston, or sometimes referred to as Butter Lettuce. Iceberg lettuce works great too! That’s the one I used in the featured image. Just tear off the top leaves and use the pretty one inside 🙂
*** Quantities are specified in the recipe card below.
Not a fan of tuna?
- fresh chicken or turkey – boil chicken or turkey in salted water until fully cooked, let rest, and chop for the salad
- canned salmon
- canned chicken
- works great with leftover chicken; gives the next-day leftover chicken new life.
Can I prepare the Tuna Salad Lettuce Wraps ahead?
You can absolutely prepare this dish ahead. Simply prepare all salad ingredients but do not wrap in the lettuce. Wrap in lettuce when ready to serve, or just a few minutes prior.
Keep covered in the refrigerator for up to 3 days. Best to be stored in a food container.
Try these appetizers and salads:
- 3-4 large eggs
- 250 gm canned tuna, in oil, drain about 1/3 of oil and use the remaining in the salad
- 1 pint cherry tomatoes, halfed lengthwise
- 1 cup corn niblets, thawed if frozen or drained if canned
- 1/2 cup fresh parsley, chopped
- 6 lettuce leaves
- Add eggs to a pan and fill with cold water. Bring water to boil and lower heat to simmer. Cover and let simmer for 10 minutes. Remove pan from heat, drain the boiling water and place the pan with eggs under cold running water for about 30 seconds. Let the eggs cool in the cold water.
- Peel and chop the eggs (or use a potato masher) and add to a mixing bowl. Add the canned tuna, cherry tomatoes, corn and fresh parsley. Mix well to combine.
- Arrange lettuce on a serving platter and spoon several tablespoons of the tuna salad over the center of each leaf.
- if you are using canned tuna in water, not oil, add 1 tablespoon of mayonnaise or 2 tablespoons of any oil you prefer using in a salad
- Boston lettuce or iceberg lettuce are the best types of lettuce to use for this recipe
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 178Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 132mgSodium 233mgCarbohydrates 9gFiber 2gSugar 3gProtein 18g
Nutrition information isn’t always accurate.