Ingredients
2 cans (5 ounces each) canned tuna, drained
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 tablespoon finely chopped red onion
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
4 large butter lettuce leaves
1 tablespoon chopped fresh dill
Instructions
Open the cans of tuna and drain thoroughly.
In a medium bowl, combine the tuna, mayonnaise, celery, red onion, lemon juice, salt, and pepper. Mix well until all ingredients are incorporated.
Gently pat the butter lettuce leaves dry with paper towels.
Spoon the tuna salad into each lettuce leaf, dividing it evenly.
Top the tuna salad with the chopped dill.
Serve immediately and enjoy!
Notes
Prepare the tuna salad in advance and store it in the refrigerator to maintain optimal freshness.
For extra crunch, serve with optional sides like cherry tomatoes or cucumber slices.
Lettuce can be substituted with spinach if preferred, though it will be softer.
Store leftovers in an airtight container in the refrigerator for up to 24 hours.
- Prep Time: 15
- Category: Low Calorie Meals
- Method: No Cook
- Cuisine: American
- Diet: Low-Calorie
Nutrition
- Serving Size: 1 lettuce boat
- Calories: 190
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 35mg