Tuna Salad Lettuce Wrap


Tuna Salad Lettuce Wraps

You know the randomly picky feeling you get some days when you're hungry, and you actually have a specific meal you brought with you or prepped for the day, but you don't have a taste for that particular meal? This happens to me about two times a week during lunch time. Ha! I always search the pantry and refrigerator for something else I can quickly throw together for a more appetizing meal at the moment. 

For the last few weeks, my go to substitute meal, has been tuna salad lettuce wraps. Once upon a time, when I wasn't trying to lose weight, I would've made a delicious, calorie packed tuna melt. Since I don't have the luxury of eating whatever I want and not gaining weight I decided to get creative and find a way to still eat my delicious salad with a healthier alternative to bread. The first time I used an alternative, I used the Kellogg's Special K Sea Salt Cracker Chips, and used them as scoops for the tuna salad. It was good, but it still wasn't what I was looking for. The following week, I had bought a fresh head of iceberg lettuce from the commissary (grocery store) the day before, and decided to try lettuce wraps in place of the bread and crackers. It was delicious! I immediately knew this would be a future blog post recipe. I specifically wanted to do it for a Spring time recipe because of how fresh and light this meal is. It is also a quick meal which means you have more time to go out and enjoy the outdoors vs. cooking for an hour or two. An added plus, my two-year-old toddler LOVES this meal too. However, like most little ones, she prefers the sea salt cracker chips vs. the fresh lettuce wrap. 🙂

Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people
Author jamiesondiaries


  • 4 oz Albacore Tuna (in water) drained
  • 2 Tbsp Miracle Whip or mayo
  • 1 Tbsp Honey Mustard
  • 2 Hard Boiled Eggs
  • 1 Tbsp Minced Onion
  • 2 Tbsp Diced Red Bell Pepper
  • 1/4 tsp Coarse Black Pepper
  • 1/4 tsp Smoked Paprika
  • 1/4 tsp Garlic Powder
  • Pinch of Sea Salt optional
  • Chopped Scallion optional for garnish


  1. Place your eggs in a small pot and cover them completely with water. Let them boil for 8 minutes before turning off the stove and allowing them to sit in the hot water for an additional two minutes. 

  2. While your eggs are boiling, chop up your onions, and red bell pepper, place to the side in a small dish.

  3. Combine your coarse black pepper, garlic powder, smoked paprika, and salt in a separate dish and place to the side.

  4. Open and drain your can of tuna. Scoop your tuna into a bowl large enough to hold all of your ingredients, and still have room for mixing without making a mess.

  5. Run cold water over your hard boiled eggs and peel them as the water runs. Cut your eggs into small cubed size pieces and add to the bowl of tuna.

  6. Add your chopped vegetables and seasonings to your bowl of tuna and eggs. Lastly, add your Miracle Whip and honey mustard to the bowl of ingredients and mix until combined.

  7. Enjoy your meal!

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