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Ingredients
• 2 cans of tuna in water, drained
• 1/4 cup Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 apple, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 2 tablespoons fresh dill, chopped
• Salt to taste
• Pepper to taste
• 8 large lettuce leaves, such as Bibb or butter lettuce
- In a mixing bowl, combine drained tuna, Greek yogurt, Dijon mustard, and fresh lemon juice.
- Mix well until all ingredients are evenly incorporated.
- Add diced apple, finely chopped red onion, and finely chopped celery to the tuna mixture.
- Fold in the chopped fresh dill, and season with salt and pepper to taste.
- Mix all the ingredients thoroughly.
- Wash the lettuce leaves and pat them dry with paper towels.
- Spoon an equal amount of tuna salad onto the center of each lettuce leaf.
- Carefully wrap the lettuce around the tuna salad to form a wrap.
- Serve immediately, or chill in the refrigerator until ready to serve.
Q1: Can I use canned tuna in oil instead of water for this recipe?
A1: Using canned tuna in oil will work for this recipe, but using tuna in water helps reduce the overall calorie and fat content.
Q2: Can I substitute the Greek yogurt with mayonnaise for the tuna salad?
A2: Yes, you can substitute Greek yogurt with mayonnaise if you prefer a creamier texture and a slightly tangier flavor.
Q3: How long can the prepared tuna salad lettuce wraps be stored in the refrigerator?
A3: The prepared tuna salad lettuce wraps can be stored in an airtight container in the refrigerator for up to 2 days.
