These tuna salad lettuce cups satisfy a craving for tuna salad while staying healthy with natural flavors and ingredients.
I don’t know about you, but I can not eat the same sandwich every day for lunch. Don’t get me wrong, I love a tasty sandwich, but I get bored eating the same lunch every single day. Enter my Healthy Tuna Salad Lettuce Cups. A great way to change up your lunch with strong flavors while still eating clean and healthy.
Ingredients
- Tuna fish: Easily accessible and tender, creamy, and juicy, tuna fish makes some of my favorite salads.
- Red pepper: Bell peppers are naturally a little sweet, and full of flavor and vitamins and minerals.
- Red onion: The deep color makes them a wonderful addition to salads, as well as their mild flavor, allowing them to be eaten raw.
- Celery: Mostly flavorless, it adds extra crunch as well extra vitamin C and other nutrients.
- Dill pickles: Crunchy and delicious, and a classic flavor for tuna salad.
- Dijon mustard: A great little kick of extra flavor with few added calories.
- Mayonnaise: A creamy, mildly flavored dressing that ties the salad together.
- Greek yogurt: Plain flavored, it adds extra protein and creaminess.
- Lettuce: You can use either iceberg or romaine, but romaine is my favorite as it has more of a flavor.
How to Make Healthy Tuna Salad Lettuce Cups
Begin your Tuna Salad Lettuce Cups by preparing your produce. Dice your onion, red bell pepper, and celery.
If you aren’t a fan of pickles, you can skip them, but I personally love pickles, and the dill flavor is great in this salad.
Drain your tuna fish, then add it to a large bowl. Then throw in all of your chopped ingredients.
Add the mayo, Greek yogurt, and Dijon mustard, and stir it all together.
Spoon out the tuna salad in lettuce leaves of either iceberg or romaine.
Grab a lettuce cup, and enjoy the crunch of your flavorful, healthy lunch.
Change It Up
- Add some variety. Add diced tomatoes, cucumbers, or olives.
- Make it dairy free. You can skip the yogurt and still have a delicious tuna salad.
Frequently Asked Questions:
What can I add to tuna instead of mayo?
Double up on the Greek yogurt and omit the mayonnaise if you’re egg free or don’t like mayo.
Can I use canned chicken instead?
Sure! You can use canned chicken instead of canned tuna.
How do I store leftover tuna salad lettuce cups?
Store the tuna salad in an airtight container and the lettuce wrapped in paper towels or a produce bag. They’ll keep for up to 4 days.
More Salad Recipes
- Wedge Salad with Bacon and Blue Cheese Vinaigrette
- Chicken Salad with Tahini Sauce
- Mediterranean Tuna Salad
- Smashed Chickpea Salad with Dill
- Lebanese Rice Salad
Like It, Eat It, Share It!
Did you try this tuna salad recipe? The next time you make it, snap a picture and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.
If you’re looking to switch up your lunch this week, these Healthy Tuna Salad Lettuce Cups are a great way to do it. Or want a dinner that’s light and doesn’t require any cooking? This recipe works for that, too!
No fork required.
Healthy Tuna Salad Lettuce Cups
Ingredients
- 5 ounces tuna (chunk light in water)
- ½ cup red pepper (diced)
- 2 tablespoons red onion (minced)
- ¼ cup celery (diced)
- 2 tablespoons dill pickles (minced)
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 2 tablespoons Greek yogurt (0% plain)
- Salt and pepper to taste
- Iceberg or romaine lettuce – to serve
Instructions
- Combine all ingredients in a small bowl and mix well with a fork.
- Serve in iceberg or romaine lettuce cups.