Save One afternoon, I was rummaging through the pantry and found two forgotten cans of tuna hiding behind the pasta boxes. My fridge was nearly empty, but there was a head of butter lettuce that had just arrived in my weekly delivery, still crisp and perfect. I had maybe twenty minutes before I needed to eat something, so I grabbed the mayonnaise, some lemon, and started mixing. What came together wasn't just lunch—it was the kind of simple, clean meal that made me realize how often we overcomplicate things when the best dishes practically make themselves.
I made these wraps for my sister when she came over between meetings, and she ate three of them while standing at my kitchen counter, barely pausing to breathe. She said it tasted like something from a fancy lunch place, and I loved that she was genuinely surprised it took me less time to make than to set the table. That moment stuck with me—sometimes the best compliments come when people realize how simple something actually is.
Ingredients
- Tuna in water (2 cans, drained): You'll want to drain these really well—squeeze the cans gently with your hand over the sink, because any extra liquid will make your filling watery and sad.
- Mayonnaise (1/4 cup): This is what binds everything together, so use something you actually like the taste of, because it matters here.
- Dijon mustard (1 tablespoon): Just one tablespoon brings brightness without overpowering, and it keeps things from tasting one-note.
- Celery (1 stalk, finely diced): The crunch here is essential—it's what makes every bite feel fresh and intentional.
- Red onion (1/4 small, finely diced): A quarter is enough to add a sharp note without turning everything purple or overwhelming the other flavors.
- Fresh parsley (2 tablespoons, chopped): This brightens the whole thing and makes it look intentional on the plate, not just thrown together.
- Lemon juice (1 tablespoon): Squeeze this fresh if you can—it cuts through the richness and keeps everything tasting alive.
- Butter lettuce leaves: These are softer and more delicate than iceberg, and they actually have flavor—they become part of the dish rather than just a vessel.
- Salt and pepper: Taste as you go; the amount you need depends on whether your mayo and mustard are already salty.
Instructions
- Drain and combine the tuna:
- Open both cans and pour out every bit of liquid—really squeeze those cans so you're starting dry. In a medium bowl, break up the tuna with a fork so it's flaked but not paste, then mix in the mayo, mustard, celery, onion, parsley, and lemon juice until everything is creamy and evenly combined.
- Taste and season:
- This is the moment to make it yours—taste a small spoonful, then adjust the salt, pepper, and lemon to your preference. You want it to taste bright and alive, not bland.
- Prep your lettuce leaves:
- Peel off the butter lettuce leaves carefully so they stay whole and intact. Pat them dry if they're wet, because water will make your wraps slip apart when you try to fold them.
- Fill and wrap:
- Lay out a leaf on a plate, spoon a generous dollop of tuna salad into the center, add any toppings you're using, then fold the leaf around the filling like a little package. Serve right away while everything is still cool and crisp.
Save My friend brought these to a picnic last summer, and I watched people who usually gravitate toward heavy potato salads reach for a second wrap. There was something about how light it felt in your hand, how satisfying it was without being heavy—people kept commenting that they felt good afterward, not sluggish. That's when I realized this wasn't just a diet recipe; it was actually something delicious that happened to be good for you.
Variations That Work
The beauty of this recipe is that it adapts to whatever you have on hand. I've swapped in Greek yogurt when I was out of mayo and honestly preferred the tangier result. You can add capers or chopped pickles if you want something briny, or throw in a tiny bit of sriracha if you like heat. Some days I use butter lettuce, other days I've wrapped it in crispy romaine when butter lettuce wasn't available, and it's honestly just as good.
Toppings That Make It Special
The basic version is perfect on its own, but toppings are where you can have fun without changing the core recipe. Ripe avocado adds creaminess, cherry tomatoes bring sweetness, and thinly sliced radishes add a peppery crunch that keeps things interesting. I've also tried cucumber slices, crispy bacon pieces, and even thinly shaved fennel when I was feeling experimental.
Why This Works as a Meal
There's something satisfying about a meal that's this straightforward—no cooking, no complicated technique, just good ingredients combined thoughtfully. It's filling because of the protein in the tuna, it's refreshing because of the fresh herbs and vegetables, and it leaves you feeling energized rather than weighed down. This is exactly the kind of lunch that makes you feel like you've taken care of yourself without any drama.
- Make a double batch of the tuna salad and you've got lunch sorted for two days.
- Assemble wraps just before eating so the lettuce stays crisp and doesn't get soggy.
- Serve everything cold and your wraps will stay cool and refreshing even if you're eating them later.
Save These wraps have become my go-to when I want something that feels intentional without requiring any real effort. They've proven that simple doesn't have to mean boring, and that sometimes the best meals are the ones you throw together with whatever you have on hand.
Recipe Questions
- → Can I substitute mayonnaise for a lighter option?
Yes, Greek yogurt works well as a lighter alternative, providing creaminess with less fat.
- → What types of lettuce work best for wraps?
Butter lettuce varieties like Bibb or Boston offer tender, pliable leaves ideal for wrapping fillings.
- → How can I add extra flavor to the tuna mixture?
Mixing in chopped pickles or capers introduces a tangy, savory dimension that complements the tuna.
- → Are the wraps suitable for a low-carb diet?
Yes, using lettuce leaves instead of bread keeps the dish low in carbohydrates and gluten-free.
- → What are good side pairings for these wraps?
Fresh cucumber or carrot sticks and a chilled Sauvignon Blanc enhance the light, refreshing qualities of the wraps.
- → How should I store leftovers?
Keep the tuna mixture refrigerated in an airtight container for up to 2 days; assemble wraps just before serving.