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Tuna Salad Lettuce Wraps with Avocado & Bell Pepper.

  • 2
  • 2 heads
    butter (Boston) lettuce
  • 4 (6 oz) cans
    chunk light tuna in water
  • 1 small bunch
  • 1
  • 2
    red bell peppers
  • 1 medium
    red onion
    black pepper
    cayenne pepper
    Dijon mustard
  • 1
    Separate the lettuce into leaves; wash and spin dry in a salad spinner. Alternatively, wash in a colander, then transfer to a clean towel and pat dry. Set aside.
    2 heads butter (Boston) lettuce
  • 2
    Wash and dry the the remaining fresh produce.
    2 red bell peppers
    2 avocados
    1 lime
    1 small bunch cilantro
  • 3
    Drain the tuna and transfer to a large salad bowl; flake with a fork.
    4 (6 oz) cans chunk light tuna in water
  • 4
    Quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Small dice the peppers (cut into ¼-inch cubes) and add to the salad bowl.
  • 5
    Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and small dice the flesh (cut into ¼-inch cubes). Add to the salad bowl.
  • 6
    Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add about ¾ of the cilantro to the salad bowl and save the rest for garnishing.
  • 7
    Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces). Add to the salad bowl.
    1 medium red onion
  • 8
    Juice the lime and add to the salad bowl.
  • 9
    Add mayonnaise, Dijon, salt, black pepper, and cayenne pepper to the salad bowl; mix the salad until thoroughly coated in the dressing.
    6 tbsp mayonnaise
    1 tbsp Dijon mustard
    1 tsp salt
    ½ tsp black pepper
    ⅛ tsp cayenne pepper
  • 10
    To serve, make the lettuce wraps by spooning the tuna salad into the doubled up lettuce leaves, then garnishing with the remaining cilantro. Enjoy!