High-Protein Tuna Salad Lettuce Cups (Printer View)

Fresh tuna salad with Greek yogurt and crisp lettuce cups. Ready in 15 minutes.

# What you'll need:

→ Tuna Salad

01 - 1 can (5 oz) tuna in water, drained
02 - 2 tablespoons Greek yogurt, nonfat or low-fat
03 - 1 tablespoon light mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 celery stalk, finely diced
06 - ¼ small red onion, finely diced
07 - 1 tablespoon fresh parsley, chopped
08 - Juice of ½ lemon
09 - Salt and pepper to taste

→ Lettuce Cups and Toppings

10 - 1 small head butter lettuce or romaine, leaves separated, washed and dried
11 - ½ avocado, sliced, optional
12 - 8 cherry tomatoes, halved
13 - 2 tablespoons shredded carrots, optional

# Method:

01 - In a medium mixing bowl, combine the drained tuna, Greek yogurt, light mayonnaise, Dijon mustard, diced celery, diced red onion, fresh parsley, and lemon juice. Mix thoroughly until well incorporated.
02 - Adjust the tuna salad seasoning with salt and pepper according to personal preference.
03 - Place individual lettuce leaves on a serving plate, arranging them to form cup shapes for holding the tuna salad mixture.
04 - Distribute the tuna salad evenly among the lettuce cups using a spoon.
05 - Garnish each lettuce cup with avocado slices, halved cherry tomatoes, and shredded carrots if desired.
06 - Serve the lettuce cups immediately while the lettuce leaves remain crisp.

# Expert Advice:

01 -
  • High in protein with 24g per serving to keep you full and satisfied.
  • Quick 15-minute preparation with zero cooking required.
  • Low-carb, gluten-free, and perfect for light lunch meal prep.
  • Crunchy, creamy, and bright flavors in every bite.
02 -
  • Ensure lettuce leaves are completely dried after washing to maintain their structure.
  • This recipe contains fish, egg, and dairy; check ingredient labels carefully if using alternative brands.
  • Use a knife and cutting board to finely dice the celery and onion for a consistent texture.
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