Name: Creamy Tuna Salad Lettuce Cups: A Healthy & Delicious Low-Carb Recipe
Yield: 4
Ingredients: ½ cup whole-milk plain Greek-style yogurt; 3 tablespoons mayonnaise; 2 tablespoons lemon juice; 1 tablespoon finely chopped fresh parsley (or tarragon, if preferred); 1 teaspoon Dijon mustard; ½ teaspoon salt; ¼ teaspoon ground black pepper; 3 (5-ounce) cans no-salt-added water-packed tuna, drained and flaked; ½ cup finely chopped unpeeled Fuji apple (or your favorite sweet apple); ½ cup finely chopped red onion (for a slightly milder flavor); ¼ cup thinly sliced celery; 2 tablespoons chopped walnuts (optional, for crunch); 4 ounces butter lettuce leaves (about 16 leaves)

Creamy Tuna Salad Lettuce Cups: A Healthy & Delicious Low-Carb Recipe

Rated 5.0 stars by 1 users

Author:

Qetoe Kitchen

Servings

Calories

190

Try this quick and easy low-carb recipe for creamy tuna salad served in fresh butter lettuce cups. Packed with protein, crunch, and flavour—perfect for a light and healthy meal!

Image of Creamy Tuna Salad Lettuce Cups: A Healthy & Delicious Low-Carb Recipe

Ingredients

½ cup whole-milk plain Greek-style yogurt
3 tablespoons mayonnaise
2 tablespoons lemon juice
1 tablespoon finely chopped fresh parsley (or tarragon, if preferred)
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
3 (5-ounce) cans no-salt-added water-packed tuna, drained and flaked
½ cup finely chopped unpeeled Fuji apple (or your favorite sweet apple)
½ cup finely chopped red onion (for a slightly milder flavor)
¼ cup thinly sliced celery
2 tablespoons chopped walnuts (optional, for crunch)
4 ounces butter lettuce leaves (about 16 leaves)

Directions

Make the Dressing:
In a large mixing bowl, whisk together yogurt, mayonnaise, lemon juice, parsley (or tarragon), mustard, salt, and pepper until smooth and well combined.
Prepare the Salad:
Add the flaked tuna, apple, onion, celery, and walnuts (if using) to the bowl. Gently stir the ingredients together until evenly coated with the dressing.
Chill:
Cover the bowl and refrigerate the mixture for at least 30 minutes to allow the flavors to meld. You can refrigerate it for up to 3 days.
Serve:
Scoop the tuna salad into butter lettuce leaves, using about 3–4 leaves per serving.