This tuna salad recipe is a keeper – but experiment and make it your own.
Eat it as-is, or try it with a bit of wasabi or hot sauce. So good!
It also makes a good meal prep meal and will stay in the fridge for 1-2 days.
Low-Carb Tuna Salad Lettuce Wraps
(6 servings)
Ingredients:
- 4 hard-boiled eggs, peeled and chopped
- 4 strips bacon, cooked and drained
- ⅓ cup avocado mayonnaise (Primal Kitchen or Chosen Foods)
- 2 tbsp plain Greek yogurt or non-dairy yogurt
- 1 tbsp lemon juice
- 1 stalk celery, diced
- Sea salt & pepper to taste
- Two 5-oz (142 g) cans tuna packed in water, drained
- 1 large tomato, halved and cut into 6 slices
- 12 large romaine lettuce leaves, washed and dried
Directions:
- In a medium-sized bowl, combine the mayo, Greek yogurt, lemon juice, celery, 1-2 pinches of sea salt, and several grinds of pepper. Taste and adjust seasonings.
- Add tuna, egg, and bacon and gently stir to combine.
- Fill lettuce leaves with two generous tablespoons of the tuna mixture, garnish with tomato, roll up lettuce and eat with your hands.
Enjoy!
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