Save Tuesday lunch at my desk used to mean sad desk salad until my neighbor mentioned she'd been wrapping tuna in butter lettuce leaves. I was skeptical at first—wouldn't it fall apart?—but the moment I bit into that first crisp, cool leaf cradling creamy tuna, I understood. It was the opposite of heavy and refined, somehow both simple and elevated. Now I make a batch most weeks, and it's become my favorite way to feel like I'm eating something really good without pretending to be someone I'm not.
I brought these to a potluck once when everyone else showed up with casseroles and pasta salads, and I remember standing there thinking I'd made a terrible mistake. But they vanished first, and three different people asked me for the recipe. That's when I realized this isn't a sad desk lunch—it's actually something people genuinely want to eat.
Ingredients
- Tuna in water, 2 cans (5 oz each): Drain it really well or your salad gets watery and sad, so use a fine mesh strainer and actually press it with a paper towel.
- Mayonnaise, 1/4 cup: This is the glue that holds everything together, so don't skip it or use something mayo-adjacent.
- Dijon mustard, 1 tablespoon: Gives a subtle tang that keeps the whole thing from being one-note and creamy.
- Celery stalk, 1, finely diced: The crunch matters more than you'd think, and dicing small means it distributes evenly through every bite.
- Red onion, 1/4 small, finely diced: A tiny amount adds brightness and sharpness without making anyone's breath regrettable.
- Fresh parsley, 2 tablespoons chopped: Sounds fancy but mostly tastes like you didn't just open a can, which is half the battle.
- Lemon juice, 1 tablespoon: Cuts through the richness and keeps everything tasting fresh instead of mayo-heavy.
- Salt and black pepper: Season to taste because canned tuna varies wildly in saltiness depending on the brand.
- Butter lettuce leaves: They need to be substantial enough to hold filling but tender enough to eat comfortably, so pick leaves that feel sturdy.
- Optional toppings (avocado, cherry tomatoes, radishes): Add these if you want color and texture, or skip them if you're keeping it minimal.
Instructions
- Drain and Combine:
- Pop open your two cans and drain them really thoroughly using a fine strainer—you want drained tuna, not tuna soup. Combine it in a medium bowl with mayo, mustard, celery, red onion, parsley, and lemon juice, stirring until everything is evenly coated and creamy.
- Taste and Season:
- Before you go further, taste a small spoonful and adjust salt and pepper because every brand of tuna is different and you want this to taste like something you actually made.
- Prepare Your Leaves:
- While the salad sits, peel off butter lettuce leaves carefully and rinse them gently, then pat them dry so they're crisp and ready to hold their filling.
- Assemble with Intent:
- Lay each leaf out on a platter or plate, spoon a generous amount of tuna salad into the center of each one, and add any toppings you're using so each wrap looks intentional.
- Fold and Eat:
- Fold the lettuce around the filling so it's tucked but not too tight, then grab it like a taco and eat it while the lettuce is still cold and crisp.
Save My mom started making these when she went low-carb, and I remember being annoyed about it until I realized I was eating four of them before even thinking about it. That's when I understood the difference between deprivation food and food that actually tastes good while also being good for you.
Why This Became My Go-To Lunch
There's something honest about this recipe. It doesn't pretend to be something it's not, and it doesn't require you to pretend either. You're eating protein, you're eating vegetables in the lettuce, and you're eating something your hands get involved with, which somehow makes it feel more satisfying than food you eat with a fork. Plus, the whole thing comes together faster than you can pour a drink, so there's no excuse to reach for something else when you're hungry.
Making It Your Own
The beauty of tuna salad is that it takes additions without complaining. I've added chopped pickles when I felt like something briny, swapped in Greek yogurt when I wanted something lighter, and stirred in a tiny amount of wasabi when I was feeling bold. The lettuce wraps are just a vehicle, so load them however sounds good to you. One friend started adding sliced hard-boiled egg and suddenly had something completely different but somehow still perfect.
Thinking About Timing and Texture
The moment you make the tuna salad is not the moment you have to eat it, but the moment you assemble the wraps is, because lettuce waits for no one. Make your salad in the morning, keep it in the fridge, and then build your wraps right before you eat so everything stays crisp and fresh. If you're making this for other people, you can prep the salad ahead and let them assemble their own wraps, which somehow makes food taste better when people feel like they had a hand in creating it.
- Keep your drained tuna airtight in the fridge for up to three days before using it.
- Separate and wash your butter lettuce ahead of time so assembly is truly just spoon-and-fold.
- If your lettuce starts to wilt, soak the leaves in ice water for five minutes to bring back the crunch.
Save This is the kind of recipe that works when you're being kind to yourself, whether that means eating something light or just not wanting to stand in front of a hot stove. It's proof that simple food, made with attention, tastes like someone cared.
Recipe FAQs
- → What can I substitute for mayonnaise in this dish?
Greek yogurt works well as a lighter substitute, providing creaminess while keeping a fresh flavor.
- → Can I add other vegetables to the tuna mixture?
Yes, finely chopped pickles or capers add a nice tangy flavor, while diced cucumbers or grated carrots can add crunch.
- → Is this meal suitable for a low-carb diet?
Absolutely, with butter lettuce leaves replacing bread or wraps, this dish is low in carbohydrates and rich in protein.
- → How should I store leftovers?
Store the tuna mixture and lettuce leaves separately in airtight containers in the refrigerator to maintain freshness.
- → What drinks pair nicely with this dish?
A crisp Sauvignon Blanc complements the fresh and tangy flavors of the tuna mixture and lettuce wraps.