Whole 30 Whole30 Tuna Salad Lettuce Cups
Creamy, fresh, and ready in minutes, these lettuce cups are the kind of lunch that actually keeps you full and satisfied without any of the usual compromises. Butter lettuce makes the perfect edible vessel — tender enough to fold, sturdy enough to hold a generous scoop of tuna salad without falling apart. The filling gets its richness from both vegan mayonnaise and diced avocado, so every bite is luxuriously creamy while staying completely compliant with Whole30 guidelines. Finely diced celery and red onion add crunch and a little bite, while fresh dill and a squeeze of lemon juice brighten everything up beautifully. One of the trickiest parts of eating this way is finding condiments and canned goods that don't sneak in off-plan additives, so double-checking your tuna and mayo labels before you start is the one step worth slowing down for. This recipe serves four, making it an easy weekday lunch or a light dinner that comes together with almost no cooking at all.
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Learn more →Ingredients
4 servings
For the tuna salad
- 3 cans (5 oz each) albacore tuna in water, drained
- 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.
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