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Lemon Herb Tuna Salad in Lettuce Cups

Lemon Herb Tuna Salad in Lettuce Cups

Lunch
Prep Time
20min
Cook Time
5min
Servings
1
Calories
285
Chef's Note

For the best flavor, let the tuna salad rest in the refrigerator for 15-20 minutes before serving to allow the flavors to meld. If preparing ahead, store the tuna mixture and lettuce cups separately and assemble just before eating to keep the lettuce crisp. This recipe is perfect for weight loss as it's high in protein and healthy fats while being low in calories and carbs.

Tags
high-protein
low-carb
weight-loss
seafood
tuna
quick
fresh
gluten-free
dairy-free
lunch
Ingredients

  • 4 oz canned tuna in water

  • 2 tbsp Greek yogurt

  • 1 tsp Dijon mustard

  • 1 tbsp fresh lemon juice

  • 1/2 tsp lemon zest

  • 1 tbsp fresh dill

  • 1 tbsp fresh parsley

  • 1 tbsp fresh chives

  • 1 stalk celery

  • 2 tbsp red onion

  • 1 tsp capers

  • 4 large leaves butter lettuce leaves

  • 4 each cherry tomatoes

  • 1/4 cup cucumber

  • 1/4 medium avocado

  • 1 tsp extra virgin olive oil

  • 1/4 tsp sea salt

  • 1/8 tsp freshly ground black pepper

Instructions
  • 1

    Drain the 4 oz of canned tuna thoroughly and place in a medium bowl. Flake with a fork to break up any large chunks.

  • 2

    Finely chop 1 stalk of celery, 2 tbsp of red onion, 1 tbsp of fresh dill, 1 tbsp of fresh parsley, and 1 tbsp of fresh chives.

  • 3

    Quarter 4 cherry tomatoes and dice 1/4 cup of cucumber into small pieces.

  • 4

    Dice 1/4 medium avocado into small cubes.

  • 5

    In a small bowl, whisk together 2 tbsp of Greek yogurt, 1 tsp of Dijon mustard, 1 tbsp of fresh lemon juice, and 1/2 tsp of lemon zest until smooth.

  • 6

    Add the chopped herbs, celery, red onion, and 1 tsp of capers to the tuna. Pour the dressing over and gently fold to combine.

  • 7

    Season with 1/4 tsp of sea salt and 1/8 tsp of freshly ground black pepper, adjusting to taste.

  • 8

    Carefully separate and wash 4 large butter lettuce leaves, then pat dry with paper towels.

  • 9

    Arrange the lettuce cups on a plate and drizzle with 1 tsp of extra virgin olive oil.

  • 10

    Divide the tuna salad evenly among the lettuce cups.

  • 11

    Top each cup with the diced cucumber, quartered cherry tomatoes, and avocado cubes.

  • 12

    Garnish with any remaining herbs and serve immediately.

Nutrition Information (per serving)
285
Calories
30g
Protein
12g
Carbs
14g
Fat
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