Tuna Salad Lettuce Wraps with Crisp Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna Salad Lettuce Wraps with Crisp Veggies

YOUR SOLIN GENERATED RECIPE

Tuna Salad Lettuce Wraps with Crisp Veggies

Flaky wild-caught tuna tossed with creamy avocado oil mayo and crunchy celery, served in fresh butter lettuce leaves with a squeeze of zesty lemon.

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NUTRITION

193kcal
Protein
14g
Fat
13.5g
Carbs
4g

SERVINGS

1 serving

INGREDIENTS

1.6 oz Canned Tuna (drained)

1 tbsp Nonfat Greek Yogurt

1.1 tbsp Avocado Oil Mayonnaise

3 leaves Butter Lettuce

20g Celery (finely diced)

10g Red Onion (minced)

30g Cucumber (diced)

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PREPARATION

  • 1

    Drain the canned tuna thoroughly to remove excess moisture.

  • 2

    In a small mixing bowl, combine the Greek yogurt, avocado oil mayonnaise, and a teaspoon of Dijon mustard or lemon juice if desired.

  • 3

    Finely dice the celery, red onion, and cucumber into uniform small pieces.

  • 4

    Add the tuna and the diced vegetables to the dressing bowl and fold together until the tuna is well coated and the mixture is creamy.

  • 5

    Season the tuna salad with a pinch of sea salt and freshly cracked black pepper.

  • 6

    Gently wash and pat dry the butter lettuce leaves, ensuring they remain intact to act as cups.

  • 7

    Divide the tuna salad evenly among the three lettuce leaves and serve immediately for maximum crunch.

Tuna Salad Lettuce Wraps with Crisp Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna Salad Lettuce Wraps with Crisp Veggies

YOUR SOLIN GENERATED RECIPE

Tuna Salad Lettuce Wraps with Crisp Veggies

Flaky wild-caught tuna tossed with creamy avocado oil mayo and crunchy celery, served in fresh butter lettuce leaves with a squeeze of zesty lemon.

NUTRITION

193kcal
Protein
14g
Fat
13.5g
Carbs
4g

SERVINGS

1 serving

INGREDIENTS

1.6 oz Canned Tuna (drained)

1 tbsp Nonfat Greek Yogurt

1.1 tbsp Avocado Oil Mayonnaise

3 leaves Butter Lettuce

20g Celery (finely diced)

10g Red Onion (minced)

30g Cucumber (diced)

PREPARATION

  • 1

    Drain the canned tuna thoroughly to remove excess moisture.

  • 2

    In a small mixing bowl, combine the Greek yogurt, avocado oil mayonnaise, and a teaspoon of Dijon mustard or lemon juice if desired.

  • 3

    Finely dice the celery, red onion, and cucumber into uniform small pieces.

  • 4

    Add the tuna and the diced vegetables to the dressing bowl and fold together until the tuna is well coated and the mixture is creamy.

  • 5

    Season the tuna salad with a pinch of sea salt and freshly cracked black pepper.

  • 6

    Gently wash and pat dry the butter lettuce leaves, ensuring they remain intact to act as cups.

  • 7

    Divide the tuna salad evenly among the three lettuce leaves and serve immediately for maximum crunch.