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Six tuna salad lettuce boats, topped with chopped cucumber and a lemon wedge, are arranged neatly on a wooden cutting board.
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Tuna Salad Lettuce Boats

Crisp lettuce leaves topped with cucumber, avocado, jalapeño, peppers, and a creamy tuna salad.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Lunch
Cuisine: Mexican
Keyword: lettuce wraps, light lunch
Servings: 6 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

Calories: 135kcal | Carbohydrates: 8g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 404mg | Potassium: 307mg | Fiber: 4g | Sugar: 3g | Vitamin A: 424IU | Vitamin C: 17mg | Calcium: 24mg | Iron: 1mg