Tuna Lettuce Wraps
A quick, clean plate that’s not quite a salad, not quite a sandwich.
Something quick, light, and not a salad.
This is what to make when there’s just one can of tuna in the cupboard and you want lunch to feel a little more put together. Wrapped in crisp lettuce with avocado, citrus, and a little smoked paprika—it’s fresh, not fussy, and comes together in minutes. Nothing heavy, but still enough.
Enjoy,
Dilara
Tuna lettuce wraps are one of those recipes that don’t ask for much but still deliver a plate that feels considered. Creamy avocado meets sharp citrus, the paprika adds a little smoke, and the lettuce keeps things clean and crisp. It’s quick to make, light to eat, and easy to build into something more.
They hold up well on their own, or can anchor a small, fresh plate. Think quick-pickled radishes, grilled zucchini ribbons, or a chilled noodle salad with sesame and herbs. You can also swap the lettuce for nori sheets, or roll the mix into rice paper with sliced vegetables and fresh basil. Thin strips of nori scattered on top add a clean, salty finish.
The same mixture works well as a dip—served with raw vegetables, seed crackers, or crisp wholegrain toast. It’s versatile and doesn’t ask for much—just a few good things around it.
Tuna Lettuce Wraps
Serves 4
INGREDIENTS
1 ripe avocado
1 tbsp lemon or lime zest
2 tbsp fresh lemon or lime juice
½ tsp smoked paprika
120 g canned tuna, drained
Salt and freshly ground black pepper
Crisp lettuce leaves, romaine or little gem work well
Garnish:
Fresh cilantro, finely chopped
Fresh red chili, finely diced (optional)
METHOD
Mash the avocado in a bowl until smooth. Stir in the citrus zest, juice, and smoked paprika.
Add the drained tuna and gently mix until combined. Season with salt and pepper to taste.
Spoon the mixture into the lettuce leaves. Top with chopped cilantro and a little chili, if using.
Serve cold or at room temperature.
Afiyet olsun!