Ingredients
For the Tuna Salad:
10 ounces canned tuna, drained
1/2 cup diced celery
2 tablespoons mayonnaise
2 tablespoons sour cream
1/2 teaspoon dried dill
1/2 teaspoon dried chives
1 teaspoon fresh chopped parsley (or ½ teaspoon dried)
1/2 teaspoon freshly cracked black pepper
1 lemon (juice and zest)
Salt to taste
For the Lettuce Wraps:
6 large lettuce leaves (iceberg, romaine, or butter lettuce work best)
Instructions
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In a medium-sized bowl, combine the drained tuna, diced celery, mayonnaise, sour cream, dill, chives, parsley, black pepper, and a pinch of salt.
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Zest the lemon and add both the zest and the juice to the tuna mixture. Stir until well combined.
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Taste and adjust seasoning by adding more salt, pepper, or lemon juice as desired.
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Separate the lettuce leaves carefully and arrange them on a platter.
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Spoon the tuna salad mixture into each lettuce leaf.
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Serve immediately, optionally garnished with extra parsley or a lemon wedge on the side.
Notes
Storage: Store leftover tuna salad in an airtight container in the fridge for up to 2 days. Keep lettuce leaves separate and assemble wraps when ready to serve.
Reheating: This dish is best served cold and is not suitable for reheating.
Dairy-Free Option: Use dairy-free versions of mayo and sour cream to make the recipe dairy-free.
- Prep Time: 10 minutes
- Category: Main Dish
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
