Name: Tuna salad lettuce wraps
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 (5-oz) cans light tuna in water, drained; 1 large egg; 1 stalk celery, finely diced; 2 1/2 tbsp red onion, finely diced; 1/4 cup dill pickles, finely chopped; 2 tbsp light mayonnaise; 3 tbsp plain nonfat Greek yogurt; 2 tsp Dijon mustard; 1 tsp lemon juice; 1/2 tsp black pepper; 1/4 tsp salt; 11 butter lettuces, leaves separated; 2 cups water

Nutrition

Per serving

438 calories

Protein: 57g; 54% of calories
Carbs: 12g; 11% of calories
Fat: 17g; 35% of calories

Instructions

Prep 15 min · Cook 0 min

Place the egg in a small pot and cover with the water. Bring to a boil over high heat, then immediately remove from the heat, cover, and let stand for 10 minutes. Drain and rinse under cold water until cool. Done when whites and yolks are set, 160°F.
Peel and chop the hard-boiled egg. In a medium bowl, flake the tuna with a fork. Add the chopped egg, celery, red onion, pickles, mayonnaise, Greek yogurt, mustard, lemon juice, salt, and pepper. Stir until well combined.
Wash and dry the lettuce leaves. Spoon the tuna salad evenly into the center of each leaf.

Nutrition

Ingredients

Instructions

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