Red Meat Allergy Friendly Tuna Salad Lettuce Cups with Cucumber
Total time15 min
Prep time15 min
Cook time0 min
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Learn more →Ingredients
4 servings
For the tuna salad
- 2 cans (5 oz each) tuna in water, drained
- 3 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 2 stalks celery, finely diced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
For the cups
- 1 head butter lettuce, leaves separated and washed
- 1 english cucumber, thinly sliced
For serving
- 1 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Drain the tuna thoroughly, pressing it against the side of the can with a fork to remove as much liquid as possible, then transfer to a mixing bowl and flake into small pieces.
- 2
Add the mayonnaise, apple cider vinegar, Dijon mustard, celery, parsley, chives, salt, and black pepper to the bowl. Stir until evenly combined and the mixture holds together when pressed with a fork.
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