Pregnancy Friendly Whole30 Tuna Salad Lettuce Cups
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
- 3 cans (5 oz each) albacore tuna in water, drained
Ingredient noteTuna is fine during pregnancy in measured amounts. This recipe has about 3.8 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 vegan mayonnaise
- 1 ripe avocado, pitted and diced
- 2 stalks celery, finely diced
- ¼ cup red onion, finely diced
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 2 tbsp fresh dill, chopped
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 1 head butter lettuce, leaves separated and washed
- 1 tbsp fresh chives, thinly sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Drain the tuna thoroughly, pressing out excess water with the back of a fork, then transfer to a large mixing bowl and flake into small pieces.
- 2
In a small bowl, whisk together the vegan mayonnaise, lemon juice, and Dijon mustard until smooth.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!