Creamy Tuna Salad Lettuce Cups: A Healthy & Delicious Low-Carb Recipe
Qetoe Kitchen
4
190
Low Carb Lunch Recipe
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!
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.
