But whatever tuna you choose, be sure it’s good quality white tuna for best flavor. Then the tuna is mixed with a very small amount of mayo, Dijon mustard, lemon juice, finely chopped celery, chopped capers, thinly sliced green onions, celery seed, and seasoned with a little salt or Vege-Sal. The result is a tuna salad mixture that’s a perfect combination with the crispy lettuce. The diced tomatoes are definitely optional, but I thought they added a nice burst of extra flavor.
Tuna Salad Lettuce Wraps with Capers and Tomatoes
- 10-12 oz. good quality canned tuna (I used Tonno Genova Tuna Packed in Olive Oil.)
- 1/4 nonfat greek yogurt
- 1 tsp. Dijon mustard
- 1 T lemon juice
- 1/4 tsp. celery seed
- 1/8 tsp. salt
- 1/2 cup finely chopped celery
- 1 T capers (chopped)
- 2 green onions (thinly sliced)
- 8 large lettuce leaves (washed and dried (romaine, iceberg or butter lettuce will work for this))
- 1/2 cup chopped cherry tomatoes (optional)
- Drain tuna into a fine-mesh strainer and press down to drain out the oil (or water if you use water-packed tuna.) While tuna drains stir together the mayo, Dijon, lemon juice, celery seed, and salt.
- Cut lettuce apart and pick out 8 large leaves. (I used two heads of romaine and kept the smaller inner leaves for salad greens.) Wash lettuce and spin dry in a salad spinner or dry with paper towels. Chop the celery and capers and thinly slice the green onions. Chop tomatoes if using.
- When the tuna has drained, put it in a bowl (with a snap-tight lid if you won’t be eating it all at once.) Stir in the dressing until it’s well-distributed in the tuna, then mix in the celery, capers, and green onions.
- Fill lettuce leaves with the tuna mixture, garnish with cherry tomatoes, and eat with your hands.
keep well in the fridge for several days.
Adapted from Kalyns Kitchen