Tuna Salad Lettuce Wraps with Lemon, Dill & Black Pepper Mayo
Breathe new life into your old tuna salad with these Tuna Salad Lettuce Wraps with Lemon, Dill and Black Pepper Mayo. A quick, healthy and light lunch or dinner option any day of the week.
Servings: 2 servings
Ingredients
- 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 1/2 teaspoon dried
- 1/2 teaspoon fresh cracked black pepper
- 1 lemon
- salt
- 6 Large lettuce leaves iceberg, romaine or butter lettuces work well
Instructions
- In a medium-sized bowl, whisk together mayonnaise, sour cream, 1 tablespoon lemon juice, dill, chives, parsley and black pepper. Taste and add salt and more lemon juice as desired.
- Drain any liquid from the tuna and stir it and the diced celery into the mayonnaise mixture. Taste and adjust seasonings as desired.
- Scoop the tuna salad mixture into the lettuce leaves. Top with fresh chopped parsley for garnish and serve with a lemon wedge.
Notes
Feel free to serve this in tortillas or with crackers.
Nutrition
Calories: 271kcal | Carbohydrates: 8g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 426mg | Potassium: 459mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1153IU | Vitamin C: 38mg | Calcium: 80mg | Iron: 3mg
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