Summer calls for recipes that are fresh and easy to make: these keto tuna lettuce wraps fit perfectly into this idea. The mix of tuna, avocado and yogurt, wrapped in some crispy lettuce makes this recipe a great idea to use as a snack or as part of your keto-friendly lunch.
There are so many options when it comes to tuna salad: this recipe is naturally gluten-free and doesn’t call for mayonnaise, which is a common ingredient in this kind of preparation: to create a different combination of flavours, the creamy effect is created with yogurt.
Overall, this recipe for keto tuna lettuce wraps couldn’t be easier, maybe even more simple than making a dip: all you have to do is mix all the ingredients for the tuna salad, create a nice homogeneous mix and fill the lettuce leaves. Serve the wraps with a drizzle of extra virgin olive oil and some extra black pepper for the best result.
Some questions you may have about this low-carb recipe:
- Can I make it vegan? While you can easily swap the yogurt listed in this recipe for a dairy-free alternative with a low content of carbohydrates, it’s quite difficult to substitute the tuna. Most vegan tuna salads are made with chickpeas and, while the taste will be equally delicious, for this specific recipe fish is a more keto-friendly option.
- Can I change some of the ingredients? Let’s say that tuna, avocado, lettuce and yogurt are essential but you can get creative with the others. Ginger is listed as optional because not everyone likes its flavour but it actually makes a great pair with the other ingredients and it’s useful if you want to add an extra note of freshness. You can definitely change the spices according to your preferences, use a different kind of olives or add other things like capers or anchovies.
- Can I make them in advance? You can definitely make the mix with tuna in advance but it would be better to add the avocado and create the wraps just before serving.
- Can I use any kind of salad leaves? Technically, yes. As long as the leaves are big enough to be filled with the salad, any kind of salad works well in this recipe. You could also use kale but it’s better to remove the bigger stems and massage the leaves with some salt and lemon juice before using them as wraps.
- Is lemon juice necessary? Yes, it helps you to keep intact the bright green colour of avocado and the flavour of lemons pairs really well with the other ingredients.
- 150 g canned tuna (in brine or olive oil, drained)
- 1 small ripe avocado
- 3-4 tbsp plain unsweetened yogurt
- 10 green olives
- 2 tbsp extra virgin olive oil
- juice of 1/2 lemon
- 1/2 tsp black mustard seeds, crushed in a mortar
- a pinch of black pepper
- a pinch of salt
- 1/2 tsp freshly grated ginger (optional)
- 8-10 leaves of lettuce
- Mix all the ingredients for the salad in a bowl: use a fork to mash the avocado and ensure you'll get a creamy consistency. You can add more yogurt at the end if necessary and adjust the amount of spices after tasting the tuna salad.
- Fill the leaves of lettuce with the tuna salad and serve with a drizzle of olive oil and a pinch of black pepper on top.
Nutrition InformationServing Size 3 wraps
Amount Per Serving Calories 260Total Fat 21.4gCarbohydrates 8.1gNet Carbohydrates 3gFiber 5.1gProtein 12.2g