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.
Most of the time, my recipes are well thought out, planned in advance, and tested on my family a few times before sharing them here on the blog. Other times I literally walk into the kitchen because I’m starving and need a quick lunch and end up whipping up something so delicious that I have to wait to eat it so I can photograph it and write down the recipe so I won’t forget it.
This was one of the latter.
I mean, it’s tuna salad right? Not much you can do with tuna salad. Wrong. Oh, so wrong.
It was a rainy Tuesday and I walked in the kitchen, distracted by the rumble of thunder in the distance. Or the rumble in my tummy, one can’t be sure. Anyway a quick rummage through my neglected pantry brought forth cup of noodles and tuna. I chose the lesser of two evils and set to work, determined to make the best tuna salad I’d ever eaten.
This is not the tuna salad of your childhood folks. This is grown up tuna salad right here. Tuna, celery and mayo are married with sour cream, dill, chives, parsley, fresh cracked black pepper and lots of lemon. As if that wasn’t good enough I wrapped it up in some crunchy lettuce leaves. These Tuna Salad Lettuce Wraps are my new favorite lunch, and I bet they’ll be yours, too.
Tuna Salad Lettuce Wraps with Lemon, Dill & Black Pepper MayoPrint Pin Rate
- 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
- 6 Large lettuce leaves iceberg, romaine or butter lettuces work well
- 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.
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Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.