Ingredients

Scale

1 (5 oz) can tuna, drained
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 cup chopped pickles
1 tablespoon pickling liquid
1 tablespoon finely chopped red onion
1 stalk celery, diced
1 teaspoon chopped fresh dill
1/2 teaspoon lemon juice
Salt and pepper to taste
8 large lettuce leaves (romaine or butter lettuce)

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Instructions

Drain tuna and flake into a bowl
Add mayonnaise, mustard, pickles, and pickling liquid
Mix in red onion, celery, dill, lemon juice, salt, and pepper
Pat lettuce leaves dry and fill each with 1/4 cup tuna mixture
Top with additional dill or lemon slices
Serve immediately, chilled or at room temperature

Notes

Serve with whole grain crackers or tortilla chips for added texture
Use any vinegar-based pickles (sauerkraut brine can substitute for pickling liquid)
Store leftovers in an airtight container with paper towels to absorb moisture
Use butter lettuce for softer cups or romaine for crunchier contrast

Author: Amelie Harper
Prep Time: 15
Category: High Protein Snacks
Method: No-colaik
Cuisine: American
Diet: High-Protein, Low-Carb

Nutrition

Serving Size: 2 lettuce cups
Calories: 220
Sugar: 1g
Sodium: 800mg
Fat: 10g
Saturated Fat: 1.5g
Carbohydrates: 5g
Fiber: 1g
Protein: 20g
Cholesterol: 60mg