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Italian Tuna Salad Lettuce Wraps with Cannellini Beans & Olives.

  • 1 (6 oz) jar
    artichoke hearts, marinated
  • ½ head
    butter (Boston) lettuce
  • 1 (15 oz) can
    cannellini (white kidney) beans
  • 2 sticks
    celery
  • 1 (6 oz) can
    chunk light tuna in water
  • ½ small bunch
    Italian (flat-leaf) parsley
  • ¼ cup
    Kalamata olives, pitted
  • ½
    lemon
  • ¼ (8 oz) block
    mozzarella cheese
  • 1
    shallot
  • 5
    sun-dried tomatoes, oil-packed
  •  
    black pepper
  •  
    mayonnaise
  • 1
    Wash and dry the fresh produce.
    ½ lemon
    2 sticks celery
    ½ small bunch Italian (flat-leaf) parsley
    ½ head butter (Boston) lettuce
  • 2
    Drain and rinse the beans in a colander; set aside to drain further.
    1 (15 oz) can cannellini (white kidney) beans
  • 3
    Zest and juice lemon into a medium bowl.
  • 4
    Peel and mince shallot; add to the bowl with the lemon and stir to combine.
    1 shallot
  • 5
    Trim celery and thinly slice crosswise at an angle; add to the bowl.
  • 6
    Thinly slice sun-dried tomatoes and add to the bowl.
    5 sun-dried tomatoes, oil-packed
  • 7
    Drain and thinly slice artichokes; add to the bowl.
    1 (6 oz) jar artichoke hearts, marinated
  • 8
    Halve olives lengthwise and add to the bowl.
    ¼ cup Kalamata olives, pitted
  • 9
    Cut cheese into small cubes; add to the bowl.
    ¼ (8 oz) block mozzarella cheese
  • 10
    Shave parsley leaves off the stems; discard the stems and mince the leaves. Add most of the parsley to the bowl (reserve a small amount for garnish).
  • 11
    Drain and flake tuna. Add to the bowl along with beans, mayo, and pepper. Stir to combine the salad.
    1 (6 oz) can chunk light tuna in water
    1 tbsp mayonnaise
    ⅛ tsp black pepper
  • 12
    Separate the lettuce into leaves. Pile leaves, in stacks of two per wrap, onto plates. Top with tuna salad and garnish with reserved parsley. Enjoy!