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To make delicious avocado tuna salad, you need these key items: - 1 can (5 oz) tuna, drained - 1 ripe avocado, mashed - 1/4 cup Greek yogurt (or mayo for a richer taste) - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - 1 celery stalk, finely chopped - 1/4 red onion, finely chopped - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill) - Salt and pepper to taste - 8 large lettuce leaves (like Romaine or Butter lettuce) - Cherry tomatoes, halved (for garnish) These ingredients work together to create a creamy and fresh dish. The tuna provides protein, while the avocado adds healthy fats and creaminess. If you want to boost the flavor of your avocado tuna salad, consider these add-ins: - Chopped pickles or relish - Sliced olives - Chopped bell peppers - A dash of hot sauce - Chopped nuts for crunch These options can add a new layer of taste and texture. Try mixing them in to find your favorite combo. You can easily swap some ingredients for others. Here are a few ideas: - Use canned salmon instead of tuna for a different flavor. - Swap Greek yogurt for sour cream for a tangy taste. - If you don't have dill, try parsley or cilantro. - For a lower-carb option, use cucumber slices instead of lettuce leaves. These substitutions let you customize the dish to your liking while keeping it tasty and fresh. {{ingredient_image_1}} To make avocado tuna salad lettuce wraps, start by gathering your ingredients. In a mixing bowl, add one can of drained tuna and one ripe, mashed avocado. Mix these two until they blend well. Next, add 1/4 cup of Greek yogurt or mayo, 1 tablespoon of Dijon mustard, and 1 tablespoon of lemon juice. Stir everything together until the mixture is smooth. Now, fold in the finely chopped celery and red onion. Add 1 tablespoon of fresh dill or 1 teaspoon of dried dill. Season with salt and pepper to taste. Adjust flavors as needed by adding more salt or lemon juice. When mashing the avocado, ensure it is ripe. A ripe avocado is soft and easy to mash. Use a fork to mash the avocado until it is creamy. This helps blend better with the tuna. When mixing, be gentle to keep some texture. Over-mixing can make the salad mushy, which is not what you want. For serving, take one large lettuce leaf, like Romaine or Butter lettuce. Spoon a generous amount of the tuna salad mixture into the center of the leaf. Top it off with halved cherry tomatoes for a pop of color and taste. Fold the lettuce leaf around the filling to form a wrap. You can serve them right away, or chill them for later. Enjoy your fresh and tasty lettuce wraps! Choosing ripe avocados is key. Look for avocados that feel slightly soft when you press them. If they are too hard, they need more time to ripen. For tuna, select a can labeled as “light” or “solid white” for best taste. Check the expiration date on the can. Freshness matters! To get great flavor, mash the avocado well. You want it creamy but not too smooth. Mix it with the tuna until just combined. Stir in Greek yogurt or mayo slowly. This keeps the texture nice and adds creaminess. Don't skip the lemon juice; it brightens the dish. Adjust salt and pepper to your taste. Remember, taste as you go! For fresh and crisp lettuce wraps, wash the leaves gently. Pat them dry with a towel. Thick leaves like Romaine hold the filling well. Lay the leaves flat before adding the tuna salad. This helps to keep your wrap from tearing. Serve the wraps right away for the best crunch! Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables enhance the flavor of your tuna salad. Opt for freshly chopped dill and crisp celery for the best taste. Adjust Consistency: If you prefer a creamier texture, feel free to add more Greek yogurt or mayo to the mixture until it reaches your desired consistency. Experiment with Flavors: Don’t hesitate to add other ingredients like diced bell peppers, capers, or a dash of hot sauce for a unique twist on your salad. Chill Before Serving: For the best flavor, chill the tuna salad in the refrigerator for 30 minutes before serving. This allows the flavors to meld beautifully. {{image_2}} You can switch out tuna for chicken or chickpeas. If you use chicken, I recommend cooked and shredded chicken. This gives a nice texture. For a vegetarian twist, use chickpeas. Smash them slightly and mix as you would with tuna. Both options keep the dish fresh and tasty. If you like heat, try adding some hot sauce or diced jalapeños. A sprinkle of cayenne pepper adds a kick without overpowering. You can also mix in a bit of smoked paprika for a warm flavor. Adjust the spice to suit your taste and enjoy the new twist! To make this dish vegan, replace the tuna with mashed chickpeas or tofu. Use plant-based yogurt instead of Greek yogurt. You can also skip the yogurt altogether and add more avocado. This keeps it creamy and rich while being completely dairy-free. Enjoy your healthy, vegan version! To keep your leftover tuna salad fresh, place it in an airtight container. This will help keep moisture in and air out. You should eat it within 2-3 days for the best taste. If you notice any changes in color or smell, it’s best to throw it away. Store your lettuce in the fridge to keep it crisp. Wrap the leaves in a damp paper towel and place them in a plastic bag. This helps keep them fresh for about a week. Avoid washing the leaves until you are ready to use them. Excess moisture can cause them to spoil faster. Use glass or plastic containers with tight lids for the best storage. They help prevent air and moisture from getting in. For tuna salad, a medium-sized container works best. For lettuce, a larger container will keep the leaves flat and unbroken. Make sure to label your containers with the date for easy tracking. Yes, you can make Avocado Tuna Salad ahead of time. I often prepare it a few hours before serving. It tastes great when chilled. Just store it in an airtight container in the fridge. This keeps it fresh and flavorful. Avoid adding the lettuce until you’re ready to eat. This way, the lettuce stays crisp and doesn't get soggy. Avocado Tuna Salad is packed with health benefits. It combines protein from tuna and healthy fats from avocado. Here are some key benefits: - Heart Health: Tuna is rich in omega-3 fatty acids. These fats can help lower bad cholesterol. - Nutrient-Dense: Avocados are high in vitamins E, C, and K. They also provide fiber. - Low-Carb Option: Using lettuce wraps instead of bread cuts carbs. It is a great choice for those watching their carbs. - Hydrating: This salad includes fresh vegetables, which add hydration. The Avocado Tuna Salad lasts about 2 days in the fridge. Be sure to store it in an airtight container. After 2 days, the avocado may brown and lose its taste. If you notice any changes in smell or texture, it’s best to discard it. Always check for freshness before eating leftovers. In this blog post, we explored how to make a tasty avocado tuna salad. We covered key ingredients, cooking steps, and tips for fresh lettuce. You can also swap or add ingredients to suit your taste. Choose your protein, spice it up, or go vegan. Remember to store leftovers correctly to keep them fresh. This dish offers great flavor and health benefits. Enjoy making and serving it your way. You’ll love this quick meal for any day!

Avocado Tuna Salad Lettuce Wraps

A fresh and healthy tuna salad wrapped in crisp lettuce leaves.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 can (5 oz) tuna, drained
  • 1 ripe avocado, mashed
  • 0.25 cup Greek yogurt (or mayo for a richer taste)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 stalk celery, finely chopped
  • 0.25 red onion finely chopped
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • to taste Salt and pepper
  • 8 large leaves lettuce (such as Romaine or Butter lettuce)
  • as needed Cherry tomatoes, halved (for garnish)

Instructions
 

  • In a mixing bowl, combine the drained tuna and mashed avocado, mixing until well blended.
  • Add the Greek yogurt (or mayo), Dijon mustard, and lemon juice to the bowl. Stir to combine.
  • Fold in the chopped celery, red onion, and fresh dill until evenly distributed in the mixture.
  • Season with salt and pepper to taste, adjusting as needed for flavor.
  • Take a large lettuce leaf and spoon a generous amount of the tuna salad mixture into the center of the leaf.
  • Top with halved cherry tomatoes for an added burst of color and flavor.
  • Fold the lettuce leaf around the filling to create a wrap and serve immediately, or chill for later.

Notes

Chill for later if not serving immediately.
Keyword avocado, healthy, lettuce wraps, salad, tuna