Anti Inflammatory Tuna Salad Lettuce Wraps
Total time15 min
Prep time15 min
Cook time0 min
4.6(26)
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Learn more →Ingredients
4 servings
For the tuna salad
- 2 cans (5 oz each) tuna in water, drained
- ⅓ cup egg-free mayonnaise
- 2 stalks celery, finely diced
- 3 scallions, thinly sliced (green parts only)
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, or to taste
For serving
- 1 head butter lettuce, leaves separated
- 1 small cucumber, thinly sliced (optional)
- 1 avocado, sliced (optional)
Instructions
- 1
Drain the tuna thoroughly, then turn it into a large mixing bowl and break it apart with a fork until no large chunks remain.
- 2
Add the egg-free mayonnaise, celery, scallions, parsley, lemon juice, lemon zest, turmeric, ginger, and salt to the bowl. Fold everything together until evenly combined and the tuna is well coated.
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