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Lemon tuna salad lettuce cups

Canned tuna mixed with Greek yogurt, lemon, mustard, celery and avocado, spooned into crisp romaine leaves.

Lemon tuna salad lettuce cups

Quick Budget High protein

Prep
8 min

Per serving

181 kcal

Protein
21 g
Carbs
8 g
Fat
8 g
Fibre
5 g

In these plans

Ingredients

2 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Avocado 80 g
  • Plain Greek yogurt (2%) 60 g ≈ ¼ cup
  • Lemon juice 1 tbsp 15 g
  • Mustard 2 tsp 10 g
  • Canned light tuna in water, drained, drained 170 g
  • Celery, finely diced 50 g ≈ ½ cup
  • Black pepper ¼ tsp
  • Romaine lettuce 120 g ≈ 2 ½ cups

Steps

  1. Mash the avocado in a bowl with the Greek yogurt, lemon juice and mustard.
  2. Add the tuna, celery and pepper and mix with a fork, flaking the tuna.
  3. Wash and dry the romaine leaves.
  4. Spoon the tuna salad into the leaves and eat them like tacos.

Tip: Choose light tuna rather than white albacore; it is lower in mercury.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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