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Italian Tuna Salad Lettuce Wraps with Cannellini Beans & Olives.

  • 2 (170 ml) jars
    artichoke hearts, marinated
  • 1 head
    butter (Boston) lettuce
  • 2 (398 ml) cans
    cannellini (white kidney) beans
  • 4 sticks
    celery
  • 2 (170 g) cans
    chunk light tuna in water
  • 1 small bunch
    Italian (flat-leaf) parsley
  • ½ cup
    Kalamata olives, pitted
  • 1
    lemon
  • ½ (227 g) block
    mozzarella cheese
  • 2
    shallots
  • 10
    sun-dried tomatoes, oil-packed
  •  
    black pepper
  •  
    mayonnaise
  • 1
    Wash and dry the fresh produce.
    1 lemon
    4 sticks celery
    1 small bunch Italian (flat-leaf) parsley
    1 head butter (Boston) lettuce
  • 2
    Drain and rinse the beans in a colander; set aside to drain further.
    2 (398 ml) cans cannellini (white kidney) beans
  • 3
    Zest and juice lemon into a large bowl.
  • 4
    Peel and mince shallots; add to the bowl with the lemon and stir to combine.
    2 shallots
  • 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.
    10 sun-dried tomatoes, oil-packed
  • 7
    Drain and thinly slice artichokes; add to the bowl.
    2 (170 ml) jars artichoke hearts, marinated
  • 8
    Halve olives lengthwise and add to the bowl.
    ½ cup Kalamata olives, pitted
  • 9
    Cut cheese into small cubes; add to the bowl.
    ½ (227 g) 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.
    2 (170 g) cans chunk light tuna in water
    2 tbsp mayonnaise
    ¼ 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!