👩🍳 Instructions
-
1
In a medium bowl, flake the drained tuna with a fork.
-
2
Add the Greek yogurt, finely diced red onion, finely diced cucumber, chopped fresh dill, and fresh lemon juice to the bowl with the tuna.
-
3
Mix all ingredients together until well combined. The mixture should be creamy but still have texture.
-
4
Season the tuna salad with salt and black pepper. Taste and adjust seasonings as needed, adding more lemon juice or dill if desired.
-
5
Spoon a generous portion of the Mediterranean tuna salad into the center of each butter lettuce leaf or romaine heart.
-
6
Serve immediately, or pack the tuna salad and lettuce leaves separately for a fresh, crisp lunch on the go.
💡 Notes
For added crunch, consider mixing in a tablespoon of finely chopped celery. If prepping ahead, store the tuna salad in an airtight container for up to 3 days in the refrigerator; pack lettuce separately. You can also swap out tuna for canned salmon or shredded cooked chicken for a different protein.
🥗 Nutrition (per serving)
Calories
285 kcal
Protein
30g
Total Fat
15g
Saturated Fat
3g
Carbs
8g
Fiber
2g
Sugar
3g
Sodium
480mg
Cholesterol
45mg