These tuna salad lettuce wraps are a fun anti-inflammatory lunch idea. Tuna provides protein and omega-3 fatty acids, while the addition of Greek-style yogurt in the dressing amps up the protein. These wraps are packed with chopped apple, onion and celery to provide a welcome crunch.

Tuna Salad Lettuce Wraps

Serves 4

Active Time: 20 minutes

Total Time: 1 hour, 20 minutes

1/2 cup whole-milk plain Greek-style yogurt

1/4 cup mayonnaise

1 1/2 tablespoons lemon juice

1 1/2 tablespoons finely chopped fresh tarragon

1 1/4 teaspoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon ground pepper

3 (5-ounce) cans no-salt-added water-packed tuna, drained and flaked

3/4 cup finely chopped unpeeled Fuji apple

1/2 cup finely chopped sweet onion

1/4 cup thinly sliced celery

4 ounces butter lettuce leaves (about 16 leaves)

1. Whisk 1/2 cup yogurt, 1/4 cup mayonnaise, 1 1/2 tablespoons each lemon juice and tarragon, 1 1/3 teaspoons mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.

2. Add flaked tuna, 3/4 cup apple, 1/2 cup onion and 1/4 cup celery; stir until well combined. Cover and refrigerate until flavors meld, at least one hour and up to four days. Serve the tuna in lettuce leaves, about three to four leaves per serving.

To make ahead: Refrigerate tuna salad in an airtight container for up to four days. Place tuna salad in the lettuce leaves just before serving.

Recipe nutrition per serving: 259 Calories, Total Fat: 12 g, Saturated Fat: 3 g, Cholesterol: 49 mg, Carbohydrates: 7 g, Fiber: 1 g, Total Sugars: 5 g, Protein: 28 g, Sodium: 459 mg, Potassium: 637 mg, Phosphorus: 347 mg, Iron: 1 mg, Folate: 28 mcg, Calcium: 57 mg, Vitamin A: 1091 IU, Vitamin C: 5 mg, Vitamin D: 71 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2026 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.