Ingredients
2 (5-ounce) cans water-packed tuna, drained
1/2 cup chopped dill pickles
2 stalks celery, finely chopped
1/4 cup mayonnaise (preferably light)
1 tablespoon fresh dill, chopped
1 teaspoon Dijon mustard
1 small red onion, finely chopped
4 large butterhead or romaine lettuce leaves
Instructions
Drain tuna thoroughly in a colander to remove excess moisture
Combine tuna, pickles, celery, mayonnaise, dill, Dijon mustard, and red onion in a bowl
Mix gently with a fork until well incorporated but not mushy
Place 1-2 lettuce leaves on a plate
Spoon the tuna mixture into each lettuce leaf and serve immediately
Notes
Use large iceberg or cos lettuce leaves for the best cup structure
Store leftovers in an airtight container in the refrigerator for up to 24 hours
Ensure pickles are labeled ‘no alcohol in brine’ if avoiding alcohol
Customize with avocado or hot sauce for added flavor
- Prep Time: 15
- Category: Breakfast & Snacks
- Method: No Cook
- Cuisine: American
- Diet: Low Carb, Gluten-Free, Paleo
Nutrition
- Serving Size: 1 lettuce cup
- Calories: 320
- Sugar: 1g
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 30g
- Cholesterol: 110mg