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Easy tuna salad lettuce boats feature crisp lettuce wraps filled with a slightly spicy cucumber salsa and creamy tuna salad mixture. Quick to make, they’re an easy meal perfect for busy days.
I’m a big fan of tuna and almost always have a few cans on hand to use in recipes like cucumber tuna rolls, tuna cottage cheese salad, and these tuna salad lettuce boats.
This recipe, in particular, is one of my go-to options on busy days when I don’t have time to cook but still want a nourishing meal. All I have to do is combine the ingredients, layer, and eat.
These boats also make for an excellent side salad or appetizer option when hosting a crowd. Adjust the ingredients to your liking, and you can have these boats on the table in 20 minutes or less for an option everyone will love.
Tuna Salad Lettuce Boat Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
• Lettuce leaves: I use gem lettuce leaves. Look for options that are large and crisp to ensure they hold up to the weight of the fillings.
• Cucumber: I recommend using Persian or English cucumbers. They have fewer seeds and thinner skins than other varieties.
• Avocado: Look for ripe dark green avocados that give just slightly when gently squeezed. Use any leftovers to make an avocado appetizer or an avocado rose appetizer.
• Peppers: Mini yellow pepper and jalapeño add crunch and spice to the cucumber salsa.
• Maple syrup: Honey will also work.
• Lemon: Freshly squeezed lemon juice adds a zesty flavor to the tuna salad, balancing some of the heaviness of the mayo.
• Tuna: Use canned tuna packed in water or oil, and drain it well before mixing it with the rest of the ingredients. Canned salmon or shredded chicken also tastes great.
• Mayonnaise: This forms the base of the tuna salad. You can also use Greek yogurt for a slightly lighter option.
• Red onion: Chopped finely, this adds a nice crunch and tangy taste to the tuna salad.
How to Make Easy Tuna Salad Lettuce Boats
1. Make the tuna salad. Mix the drained tuna, mayo, and red onion in a bowl. Then, add a squeeze of lemon juice, sea salt, and black pepper.
2. Prepare the cucumber salsa. Mix the cucumber, avocado, yellow mini pepper, and jalapeño in a separate bowl. Add the olive oil, maple syrup, sea salt, and pepper.
3. Assemble. Top the lettuce leaves with the cucumber mixture. Then, dollop the tuna salad on top. I like to use a small cookie scoop for easy portioning!
4. Serve. Garnish with lemon slices, and enjoy!
FAQs
Enjoy these lettuce boats as an appetizer with main courses like potato and onion bake. Or, serve them as part of an appetizer platter or as a light meal.
I don’t recommend storing this recipe once assembled. However, you can combine the cucumber salsa and easy tuna salad, and store them in separate airtight containers in the fridge for up to one week.
When making lettuce boats or wraps, look for large, sturdy lettuce leaves. Gem lettuce, butter lettuce, and Romaine lettuce all make great options.
More Quick Lunch Recipes
Tuna Salad Lettuce Boats
Equipment
- small cookie scoop
Ingredients
- 6 Gem lettuce leaves
- 1/2 cucumber
- 1 avocado
- 1 mini yellow pepper
- 8 jalapeño , slices, pickled
- 1 teaspoon maple syrup
- sea salt, to taste
- pepper, freshly ground, to taste
- 2 teaspoons olive oil
- 1 lemon
- 100 grams tuna, drained
- 2 tablespoons mayonnaise, heaped
- 1/2 red onion, small, finely chopped
- fresh basil leaves
Instructions
- Mix the drained tuna, mayo, and red onion.
- Add a squeeze of lemon juice, sea salt, and black pepper.
- To make the cucumber salsa, finely chop the cucumber, avocado, yellow mini pepper (remove the pit), and jalapeno.
- Add olive oil, maple syrup, sea salt, and pepper.
- Top the lettuce leaves with cucumber salsa.
- Dollop the tuna salad mixture onto the lettuce leaves with a small cookie scoop.
- Garnish with a piece of lemon.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
