Name: Low fat tuna salad lettuce wraps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 1/2 (5-oz) cans light tuna in water, drained; 2 large eggs; 1 stalk celery, finely diced; 2 tbsp red onion, finely diced; 1/4 cup dill pickles, finely chopped; 1/3 cup plain nonfat Greek yogurt; 2 tsp Dijon mustard; 1 tsp lemon juice; 1/2 tsp black pepper; 1/4 tsp salt; 6 butter lettuces, large leaves separated; 2 1/3 cups water

Nutrition

Per serving

415 calories

Protein: 58g; 58% of calories
Carbs: 10g; 10% of calories
Fat: 14g; 32% of calories

Instructions

Prep 15 min · Cook 10 min

Place the eggs in a small pot in a single layer and add the water to cover by about 1 inch. Bring to a boil over high heat, then immediately remove from the heat, cover, and let stand for 10 minutes.
While the eggs stand, wash and dry the lettuce leaves. Finely dice the celery and red onion, and finely chop the pickles.
Drain the eggs and rinse under cold water for 2 minutes until cool to the touch.
Peel and finely chop the hard boiled eggs. In a medium bowl, flake the tuna with a fork. Add the chopped eggs, celery, red onion, pickles, Greek yogurt, mustard, lemon juice, salt, and pepper. Stir until well combined. Done when 160°F.
Lay the lettuce leaves out and spoon the tuna salad into the center of each leaf.

Nutrition

Ingredients

Instructions

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