Tuna Salad Lettuce Wraps

Drescription

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.

Ingredients

• ½ cup whole-milk plain strained (greek-style) yogurt
• ¼ cup mayonnaise
• 1½ tablespoons lemon juice
• 1½ tablespoons finely chopped fresh tarragon
• 1¼ teaspoons dijon mustard
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 3 (5-ounce) cans no-salt-added water-packed tuna, drained and flaked
• ¾ cup finely chopped unpeeled fuji apple
• ½ cup finely chopped sweet onion
• ¼ cup thinly sliced celery
• 4 ounces butter lettuce leaves (about 16 leaves)

Directions

1. Whisk ½ cup yogurt, ¼ cup mayonnaise, 1½ tablespoons each lemon juice and tarragon, 1¼ teaspoons mustard, ½ teaspoon salt and ¼ teaspoon pepper in a large bowl. Add flaked tuna, ¾ cup apple, ½ cup onion and ¼ cup celery; stir until well combined. Cover and refrigerate until flavors meld, at least 1 hour and up to 4 days. Serve the tuna in lettuce leaves, about 3 to 4 leaves per serving.