Paleo Lemon-Oregano Tuna Salad Lettuce Cups
Bright, herby, and genuinely refreshing, this tuna salad is the kind of lunch that feels light without leaving you hungry an hour later. The combination of freshly squeezed lemon juice, lemon zest, and dried oregano gives the filling a Mediterranean lift that makes plain canned tuna taste like something you'd order at a seaside café. Finely diced celery and red onion add crunch and a little sharpness, while a drizzle of extra-virgin olive oil rounds everything out beautifully. Butter lettuce leaves stand in for bread or crackers, keeping the whole dish grain-free and naturally aligned with a whole-foods approach — no swaps or substitutions needed. Vegan mayonnaise keeps the dressing creamy without any dairy, so the ingredient list stays clean from start to finish. The whole thing comes together in just a few minutes of mixing and assembling, making it an easy weeknight dinner or a meal-prep-friendly lunch for four. A scatter of fresh parsley and a squeeze of extra lemon right before serving takes it from simple to genuinely impressive.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 cans (5 oz each) albacore tuna in water, drained
- ⅓ cup vegan mayonnaise
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 ½ tsp dried oregano
- 2 stalks celery, finely diced
- ¼ cup red onion, finely diced
- 1 tbsp extra-virgin olive oil
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 1 head butter lettuce, leaves separated
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Drain the tuna thoroughly, pressing out excess liquid with the back of a fork or through a fine-mesh strainer, then transfer to a large mixing bowl and flake into small pieces.
- 2
Add the vegan mayonnaise, lemon juice, lemon zest, dried oregano, and olive oil to the bowl. Stir until the tuna is evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!