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! Plus, with only 5 ingredients and a whole lot of nutrition, you will want to make this recipe over and over again.
I love to serve it as an appetizer during dinner or at summer pool parties. Before dinner is served, people chat, have a drink, and enjoy some hors d'oeuvres. Like this Sun-Dried Tomato and Mango Crostini or the Eggplant Salad Stuffed Tomatoes, the lettuce wraps are easy to grab and eat over a plate.
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Reasons to love this recipe
- Few ingredients: only 5 simple ingredients are all you need.
- Nutritious: Tuna contains healthy omega-3 essential fatty acids and is rich in vitamins and minerals. The eggs, lettuce, and parsley are all nutritious ingredients!
- Quick and easy to make: like this Sweet Carrot Salad Recipe, it will take just about 15 minutes to make.
- Convenient: I like to keep a few cans of tuna in my pantry and always have eggs in the fridge and corn kernels in the freezer. Perfect for unexpected guests!
Ingredients
- Canned Tuna: in oil - 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.
- Corn Kernels: thawed if from frozen, or drained if you are using corn niblets from a can.
- Eggs: Hard-boiled eggs make the tuna salad more creamy and hearty.
- Fresh Parsley: adds freshness. It's great in so many recipes. I add it to my Chickpea and Crab Salad and to the Parmesan Pasta with Roasted Vegetables dish, as garnishment.
- Lettuce: for making lettuce wraps, the best lettuce to use would be Boston, sometimes referred to as Butter Lettuce. Iceberg lettuce works great too! Just tear off the top leaves and use the pretty one inside 🙂
*** Quantities are specified in the recipe card below.
Substitutions and Variations
- Make it tangier: add some diced olives or pickles to add a little sour/tangy flavor.
- Give it a little zing: instead of using canned tuna in oil, you can opt for tuna in water, drain the water, and add some Dijon mustard or yellow mustard. Some chopped fresh cilantro or red onion will also add a little zing to your salad wraps!
- Add a little crunch: Like in this Chicken Salad with Apples and Cranberries, diced celery adds crunch and extra nutrition to the salad.
- Add a little spice: stir in some hot sauce for a little more spice!
- Make it sweeter: sweet relish adds a slightly sweet and savory taste.
- Serve as a salad: If you prefer to serve it as a salad, you can chop the lettuce and use it with the rest of the ingredients as a salad.
Not a fan of tuna? Substitute it for:
- 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.
Preparation
Please see the recipe card below for details on cooking eggs.
STEP 1: Peel and chop cooked eggs (or use a potato masher) and add to a mixing bowl. Add the canned tuna and use a fork to flake the tuna into smaller pieces. Stir in the corn and fresh parsley.
STEP 2: Arrange lettuce on a serving platter and spoon about 1 heaping tablespoon of the tuna salad over the center of each leaf.
Top Tips
- Mashing the hard-boiled eggs with a potato masher saves time and effort and makes them more fluffy and creamy
- Make sure to finely flake the tuna and mix well with the finely crumbled eggs before stirring in the remaining ingredients
Frequently Asked Questions
You can absolutely prepare this dish ahead. Simply prepare all salad ingredients but do not top the salad onto the lettuce. Top the lettuce only when ready to serve, or just a few minutes prior.
To thaw frozen corn simply remove as much corn as you need from the package and place it into a small cup or heat-proof bowl and pour hot water over the corn. Let stand for about 1 minute and rinse. Alternatively, you can thaw frozen corn by placing it in a colander and running it under cold tap water until it defrosts. The latter method will take a little longer.
Yes! Grilled corn kernels will taste amazing in the salad. It would add a little smoky flavor and smell. Canned corn is a little sweeter than frozen corn, but will work great in the salad too.
Serving Suggestions
It's best to serve the wraps at room temperature.
They go great served with our Oven Roasted Potato Cubes or these Easy 3-ingredient Baked Potato Wedges.
As a main dish, I like to serve my Cheesy Chicken and Mushroom Recipe or these Stir-Fried Chicken Thighs with the tuna wraps appetizer.
Storing Suggestions
Keep the wraps covered in the refrigerator for up to 3 days. Best to be stored in a food container.
When serving leftovers, take the wraps out of the refrigerator about 30 minutes before serving so they warm to room temperature.
Try these appetizers and salads
If you tried these Tuna Salad Lettuce Wraps or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Tuna Salad Lettuce Wraps
Ingredients
- 3 large eggs
- 250 gm canned tuna in oil, if using tuna in water, see note 1 in notes section below
- 1 cup corn kernels thawed if frozen or drained if canned
- 1/2 cup fresh parsley chopped
- 12 lettuce leaves Boston lettuce works great
Instructions
- 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 into a fine crumble (or use a potato masher for creamier eggs) and add to a mixing bowl. Add the canned tuna and use a fork to finely flake the tuna into smaller pieces. Stir in the corn and fresh parsley.
- Arrange lettuce on a serving platter and spoon about 1 heaping tablespoon of the tuna salad over the center of each leaf.
Notes
- 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
- Mashing the hard-boiled eggs with a potato masher saves time and effort and makes them more fluffy and creamy
- Make sure to finely flake the tuna and mix well with the finely crumbled eggs before stirring in the remaining ingredients
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