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Swapping half the mayonnaise for Greek yogurt cuts a meaningful amount of fat without anyone noticing the difference, since the tang of the yogurt actually mimics what mayo already brings to classic tuna salad. Wrapped inside large lettuce leaves instead of bread, this turns a lunchbox staple into a genuinely light, protein-dense meal.
Prep Time
10 min
Per serving
230kcal
Calories
28g
Cook Time
0 min
Servings
2 people
Difficulty
easy
Protein
6g
Carbs
10g
Fat
1g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Drain the canned tuna well and flake it into a large bowl using a fork.
Add the mayonnaise, Greek yogurt, diced celery, diced red onion, lemon juice, Dijon mustard, salt, and black pepper to the tuna.
Mix everything together thoroughly until well combined and evenly coated.
Taste and adjust seasoning, adding more lemon juice or salt as needed.
Lay 2-3 lettuce leaves slightly overlapping to create a sturdy base for each wrap.
Spoon a generous portion of the tuna salad down the center of the lettuce.
Top with a few slices of tomato and cucumber if using.
Fold in the sides of the lettuce, then roll from the bottom to enclose the filling.
Serve immediately, or store the tuna salad and lettuce separately if prepping ahead.
Drain the Tuna Thoroughly: Excess liquid from the can waters down the salad and makes it harder to hold together in the wrap, so press out as much liquid as possible before mixing. Balance Mayo and Yogurt to Taste: The ratio here lightens the dish while keeping it creamy, but feel free to adjust more toward mayo for richness or more toward yogurt for a lighter, tangier result. Assemble Just Before Eating: Since lettuce wilts and can release moisture over time, it's best to keep the tuna salad and lettuce separate until you're ready to eat.
Yes, flaked cooked fresh tuna works well as a substitute - just make sure it's fully cooled before mixing with the other ingredients.
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