Pregnancy Friendly Tuna Salad Lettuce Wraps
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
For the tuna salad
- 2 cans (5 oz each) tuna in water, drained
Ingredient noteTuna is fine during pregnancy in measured amounts. This recipe has about 2.5 oz per serving - keep it to roughly one serving a week if you are using albacore or white tuna, or two to three a week for chunk light.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!