An easy, refreshing, no-cook recipe, anyone? Crunchy, crunchy, and delicious tuna lettuce wraps make for a delicious no-cook meal that you won’t be able to get enough of.
I don’t know about you, but after cooking for the army all season long, nothing sounds better to me than a meal that requires almost no heat and no effort.
If you’ve finally reached the point where you’ve exhausted all of your leftovers (which eventually had to happen), then congratulations! You’ve reached the land of no-cook meals.
It’s great here, you’ll love it.
After stuffing my face (thankfully, I might add) with a variety of Christmas cookies and ham, I’m more than ready to balance things out with some snacks.
Tuna and lettuce wraps are not only easy to prepare, but they fill you up with tons of protein and nutrients without making you feel sluggish.
This delicious tuna salad consists of albacore tuna, celery, vegan mayonnaise (trust me), pickle relish, raw honey (I told you to trust me!), and a touch of salt.
Does it sound a little crazy? maybe. Are you fully functional? 100%.
This uncooked dish is the perfect combination of sweet and salty, light and tangy, crunchy and delicious.
I don’t know why, but I’m telling you, vegan mayonnaise tastes better in this recipe.
I tried it once because it was all I had and was glad to realize that it actually tasted better than any mayonnaise I had used in my tuna salad before!
You can wrap this tuna salad in the tortilla of your choice, but I personally like to put it in some romaine lettuce wraps for a refreshing crunch.
These tuna lettuce wraps are low in carbs, packed with protein, and worth your cravings.
If you need something on the lighter side after countless holiday festivities, this no-cook recipe is for you. Trust me, you will love it!
To make these delicious tuna rolls, you will only need a few basic ingredients:
- Albacore tuna. I like to use tuna packed in water because it tastes fresher than the kind that comes packed in oil. Not a fan of tuna? Try using canned chicken instead.
- celery. Celery is a classic tuna salad ingredient that gives it great texture and crunch. It is also rich in antioxidants and vitamins. the win!
- Vegetarian mayonnaise. I like vegan mayonnaise for its lighter texture and texture, but you can of course use regular mayonnaise if you prefer.
- Fermented pickle flavour. This is my secret ingredient and the key to the best tuna salad ever! Pickle flavor is a traditional ingredient in tuna salad, but the regular kind is full of added sugars and preservatives. I like to use fermented pickles instead because they are full of probiotics, which your body will thank you for.
- honey. If you choose to use a pickle flavor that isn’t already sweetened, adding about a teaspoon of honey will beautifully balance the other flavors in your tuna salad.
- Romaine lettuce. The biggest leafy greens make the best bowls for tuna salad and toppings.
- covers. I like to put some avocado and tomato slices on top of the tuna roll. Feel free to use whichever layer you prefer.
How to make tuna and lettuce wraps
These tuna lettuce wraps are easy to prepare. With no cooking required at all, they come together in a few easy steps:
- Remove the outer papers And cut the end of the lettuce. Then wash and dry the lettuce and set it aside.
- in a large bowl, Add albacore tuna. Use a fork to break the tuna into bite-size pieces.
- Add celery and vegetable mayonnaise, Pickle flavor, honey, salt and black pepper to the tuna mixture. Mix until well blended.
- Find the best lettuce Arrange it on your plate. Then add the tuna mixture to the middle. Top with tomato slices, avocado, or any other toppings you like. Enjoy!
Variations in the recipe
Tuna lettuce wraps are a healthy and easy lunch or dinner option that will quickly become a staple in your home.
However, when I find a dish I like to eat all the time, I find that keeping a few tricks in my sleeve keeps it fresh and interesting every time.
Here are some of my favorite ways to switch up this tuna salad recipe:
- pesto; Instead of using mayonnaise, add a little more of this homemade pesto. It has just enough oil to keep the rolls creamy, but it also adds plenty of flavor.
- chickpeas; Hummus is another low-fat, low-calorie mayonnaise alternative, and I love the way it makes these rolls taste. I like to add sliced cucumbers, kalamata olives, capers, and sun-dried tomatoes as well for a touch of Mediterranean style.
- Chimichurri. Bright, fresh 3 herb chimichurri sauce recipe is full of flavour. It’s a delicious and healthy mayonnaise alternative and is basically the South American version of pesto. It works really well with tuna, so you can use it completely on its own. Alternatively, you can try a mixture of half mayonnaise and half chimichurri. WL!
- chick. Not a fan of canned tuna? do not eat! This recipe works great with canned chicken, too. Again, shoot the water-filled type.
tuna roll ideas
Sliced avocado and fresh tomatoes are my favorite toppings for these tuna wraps, but they’re really just the start.
Believe me when I say there are countless directions you can follow with these wraps.
It all depends on what you crave and what you have at home.
Tuna lettuce wrappers are perfect for feeding an audience because you can put together a variety of topping options and let everyone customize their meal as they like.
If you need an idea (or several), here are my favorite recommendations:
- Vegetables. Basically, any fresh vegetable slices would work great here. Personally, I like to garnish with red onions, peppers, cucumbers, olives, bananas, pickles or jalapenos. Just choose your favourites!
- sauce. Craving something saucy? A drizzle of your favorite sauce is a surefire way to take these tuna wraps to the next level. I recommend adding some oyster sauce, sweet onion sauce, or your favorite hot sauce to smooth things out.
- Fresh herbs. Looking to add some flavor and refresh to this dish? Try adding a sprinkle of fresh herbs. My top picks include chives, parsley, cilantro, and mint.
How to store tuna and lettuce wraps
If you want to save yourself the hassle, I recommend making these wraps ahead of time.
Whether you’re preparing after-work dinner tomorrow or preparing healthy school lunches, I promise these wraps will make things easier.
If this tuna route is the way to go, be sure to store the tuna separately from the vegetables. Then, just assemble the rolls when you’re ready to eat them.
To store tuna salad ahead of time, seal in an airtight container and refrigerate up to 3-5 days.
To keep lettuce fresh, don’t wash it until you’re ready to serve. Romaine lettuce is great because you can wash only a few leaves at a time, then store the rest until you’re ready to use it.
Frequently Asked Questions
Here are answers to some of the most frequently asked questions about delicious tuna wraps:
What kind of lettuce should I use for lettuce wraps?
Any leafy green lettuce would work great with this recipe. I like to use leaf lettuce, but peep lettuce or iceberg lettuce will do, too. Just make sure to wash and dry it completely before use.
How do you prepare lettuce for wraps?
When making lettuce wraps, I prefer peeling the outer leaves and chopping off the ends.
Once you have picked the leaves you want to use, be sure to wash and dry the lettuce completely.
A salad spinner will make your life a lot easier, but if you don’t have one available, the paper towel method will do the trick, too.
How do you keep tuna rolls fresh?
The key to keeping these rolls fresh is to collect them only when you are about to eat them. If you are storing these wrappers for later, it is important that you store the tuna mixture separately from the vegetables.
And in case you missed it, don’t wash the lettuce until you’ve assembled the wraps; This helps keep the lettuce fresh.
Peel the leaves you plan to use and rinse well. The rest can stay in place until you are ready to eat it.
Is canned tuna good for you?
Canned tuna is a delicious and satisfying protein option. It is also full of vitamins and minerals that provide a lot of health benefits to the body.
I always recommend using canned tuna packed in water instead of oil, as this cuts down on unnecessary calories and fat.
More healthy lunch recipes
Tuna lettuce wraps are made with a handful of healthy ingredients and require no cooking time. It’s crunchy, refreshing, and delicious! Perfect for relaxing after vacation.
- Romaine leaves, washed and dried
- 2 cans albacore tuna, drained
- 2 tablespoons finely chopped celery
- 3 tablespoons vegan mayonnaise
- 1½ tablespoons Unsweetened fermented pickles
- 1 teaspoon raw local honey
- ¼ – ½ 1 teaspoon sea salt
- pinch of black pepper
- 1 Avocado, cubed
- 8 halved grape tomatoes
- Remove the outer leaves and chop off the end of the lettuce. Then wash and dry the lettuce and set it aside.
- In a large bowl, add albacore tuna. Use a fork to break the tuna into bite-size pieces.
- Add celery, vegan mayonnaise, pickle, honey, salt, and black pepper to the tuna mixture. Mix until well blended.
- Find the best lettuce pieces and arrange them on your plate. Then add the tuna mixture to the middle. Top with tomato slices, avocado, or any other toppings you like. Enjoy!
Note: Use organic ingredients whenever possible.
Key words: Tuna salad recipe, tuna lettuce wraps, homemade tuna salad, no-cook meals