This Tuna Salad Lettuce Wraps recipe is a very 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!
250gmcanned tunain oil, if using tuna in water, see note 1 in notes section below
1cupcorn kernelsthawed if frozen or drained if canned
1/2cupfresh parsleychopped
12lettuce leavesBoston 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