Tuna Salad Lettuce Wraps

# What You'll Need:

→ Tuna Salad

01 - 2 cans (5 oz each) tuna in water, drained

02 - 1/4 cup mayonnaise

03 - 1 tablespoon Dijon mustard

04 - 1 celery stalk, finely diced

05 - 1/4 small red onion, finely diced

06 - 2 tablespoons fresh parsley, chopped

07 - 1 tablespoon lemon juice

08 - Salt and freshly ground black pepper, to taste

→ Lettuce Wraps

09 - 1 head butter lettuce (such as Bibb or Boston), leaves separated and washed

→ Optional Toppings

10 - 1 small avocado, sliced

11 - Cherry tomatoes, halved

12 - Sliced radishes

# How to Make It:

01 - Combine drained tuna, mayonnaise, Dijon mustard, celery, red onion, parsley, and lemon juice in a medium bowl. Mix until creamy and season with salt and pepper as desired.

02 - Spread butter lettuce leaves evenly on a serving platter, ensuring they are dry and intact.

03 - Spoon tuna salad into the center of each lettuce leaf, then top with sliced avocado, cherry tomatoes, or radishes if using.

04 - Fold the lettuce leaves around the filling to create wraps and serve immediately.

# Expert Advice:

01 -

Takes fifteen minutes from can opener to plate, making it perfect for the moments when you're actually hungry instead of theoretically hungry.
The crisp lettuce stays snappy even when you hold it in your hand, so it feels way fancier than the effort required.
Low-carb without feeling restrictive, and your body knows it's been properly fed.

02 -

If you don't drain your tuna thoroughly, the whole thing becomes a soggy mess that no amount of mayo can save.
Dice your celery and red onion small so they spread throughout the salad instead of creating crunchy surprise pockets.
Butter lettuce is forgiving and holds filling better than iceberg, so don't try to be a hero and substitute something crispier.

03 -