This easy and satisfying gluten-free lunch features creamy avocado mixed with tuna and veggies, wrapped in crisp lettuce leaves for a fresh, low-carb, and nutritious meal.

Ingredients (Serves 4)

For the Tuna Salad:

  • 2 cans tuna in water or olive oil, drained
  • 1 ripe avocado, mashed
  • 2 tbsp mayonnaise (gluten-free)
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 small celery stalk, finely chopped
  • ¼ red onion, finely chopped
  • Salt and pepper, to taste

For the Lettuce Wraps:

  • 1 head of romaine lettuce, leaves separated and washed
  • 1 small cucumber, sliced
  • 1 tomato, sliced
  • Fresh parsley, for garnish (optional)

Instructions

  • Prepare the tuna salad: In a large bowl, combine the drained tuna, mashed avocado, mayonnaise, Dijon mustard, lemon juice, celery, red onion, salt, and pepper. Mix until well combined.
  • Assemble the lettuce wraps: Lay out the romaine lettuce leaves on a plate. Scoop some of the tuna salad onto each leaf.
  • Top the wraps: Add a few slices of cucumber and tomato to each lettuce leaf with the tuna mixture.
  • Serve: Garnish with fresh parsley (optional) and serve immediately.

Storage & Serving Tips

  • Make-Ahead: Prepare the tuna salad in advance and store in an airtight container in the fridge for up to 3 days.
  • Storage Tip: Keep the lettuce leaves separate from the tuna salad until ready to serve, to keep them crisp.
  • Substitutions: Use paleo mayonnaise or Greek yogurt for a lighter version.

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