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Tuna salad lettuce wraps with a side of pickles
Pair with a side of sliced avocado for added healthy fats.
Include a handful of cherry tomatoes for a burst of color and additional nutrients.
Enjoy with a refreshing glass of unsweetened iced tea or infused water.
2 cans of sustainably caught tuna (in water), drained
1/2 cup diced celery
1/4 cup diced red onion
1/4 cup diced cucumber
2 tablespoons chopped fresh parsley
1/4 cup mayonnaise (can be substituted with Greek yogurt for a lighter option)
1 tablespoon Dijon mustard
Salt and pepper to taste
Iceberg or Romaine lettuce leaves, washed and patted dry
1/4 cup chopped dill pickles
2 tablespoons pickle juice
1/4 cup mayonnaise
In a large bowl, combine tuna, celery, red onion, cucumber, parsley, mayonnaise, and Dijon mustard. Mix well.
Season with salt and pepper to taste.
In a separate bowl, whisk together the ingredients for the Pickles Dressing.
Spoon the tuna salad mixture onto individual lettuce leaves.
Drizzle the Pickles Dressing over the top.
Serve immediately and enjoy the crisp and refreshing flavors!
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