Tuna Salad Lettuce Wraps

Ingredients

• Canned tuna in water 130 g
• Mayonnaise light 1 tbsp
• Celery 30 g
• Romaine lettuce leaves 4 large leaves
• Lemon juice 1 tsp

Method

1. Prepare the lettuce. Rinse the romaine lettuce leaves under cold running water to remove any dirt. Gently pat them dry with a clean kitchen towel or paper towels. Set aside on a plate.
   Tip: Dry lettuce leaves thoroughly to prevent sogginess in the wraps.
2. Drain the tuna. Open the canned tuna and drain the water completely using a sieve or by pressing gently with a fork. Transfer the drained tuna into a mixing bowl.
   Tip: Pressing gently with a fork helps remove excess water without mashing the tuna too much.
3. Chop the celery. Wash the celery stalks and chop them finely into small pieces. Add the chopped celery to the bowl with the tuna.
   Tip: Chopping celery finely ensures every bite has a nice crunch without large chunks.
4. Mix the salad. Add 1 tablespoon of light mayonnaise and 1 teaspoon of lemon juice to the tuna and celery mixture. Stir everything together gently until well combined.
   Tip: Taste the salad and adjust the mayonnaise or lemon juice if you prefer it creamier or more tangy.
5. Assemble the wraps. Spoon an equal amount of the tuna salad onto the center of each romaine lettuce leaf. Fold the sides of the leaf over the filling to create a wrap.
   Tip: Use the larger lettuce leaves to make wrapping easier and less messy.

Pro tips

• Use fresh lemon juice for the best flavor and brightness in your tuna salad.
• If you want extra crunch, add some finely chopped red onion or bell pepper.