Ingredients:
2 cans (5 oz each) of tuna in water, drained
1/4 cup mayonnaise (choose a sugar-free, keto-friendly variety)
1/4 cup of finely diced celery
2 tablespoons of finely chopped red onion (optional, for a zesty touch)
2 tablespoons of finely chopped parsley (or fresh dill, depending on preference)
1 ripe avocado, cut into small chunks
Salt and fresh ground black pepper, to taste
1 head of iceberg lettuce or butter lettuce, leaves gently separated to form cups
Additional mix-ins (optional): Sliced boiled eggs, chopped pickles, diced bell peppers, or a dash of cayenne pepper
Instructions:
Prepare the Tuna Salad:
In a mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, diced celery, chopped red onion (if using), and parsley.
Mix until all ingredients are well incorporated. Gently fold in the avocado chunks to the mixture.
Season the mixture with salt and fresh ground black pepper to taste.
If you’re including any additional mix-ins, now is the time to fold them into the salad.
Prepare the Lettuce:
Rinse the lettuce leaves carefully, and pat them dry with a kitchen towel. Choose the larger, pliable leaves that can easily be used to wrap the filling.
Assemble the Lettuce Wraps:
Place a good spoonful (or more, depending on the leaf size) of the tuna salad into the center of a lettuce leaf.
If desired, you can also add a bit more fresh parsley, dill, or a squeeze of lemon juice on top of the filling for an extra zing.
Carefully fold or roll the lettuce leaves around the tuna mixture to create wraps.
Serving:
Transfer the prepped lettuce wraps to a serving dish. You can serve them immediately or cover and chill in the refrigerator for a bit to let the flavors meld together.
Serving Suggestion:
These Tuna Salad Lettuce Wraps can be enjoyed as a refreshing, low-carb lunch or snack. They pair well with keto-friendly dressings or your choice of sliced vegetables for some extra fiber and variety.