Boston lettuce leaves hold a tuna salad made more substantial with chickpeas and cucumber. Celery and red onion add crunch, while Greek yogurt and a squeeze of lemon keep the filling bright.
The recipe makes one serving of two filled leaves. Drain the tuna and garbanzo beans thoroughly before mixing so the filling stays cohesive and does not drip through the lettuce.
Ingredients
- 3 oz canned chunk white tuna in water, drained
- 2 tablespoons chopped celery
- 2 tablespoons chopped red onion
- 1 tablespoon Greek yogurt
- 1 pinch salt
- 1 pinch black pepper
- 2 Boston lettuce leaves
- ⅛ medium lemon
- ½ can garbanzo beans
- ½ English cucumber
Instructions
- Drain the tuna and garbanzo beans. Chop the celery, red onion, and cucumber.
- Combine the tuna, garbanzo beans, red onion, celery, and Greek yogurt in a small bowl.
- Season the mixture with one pinch each of salt and black pepper.
- Separate and rinse two Boston lettuce leaves, then dry them carefully.
- Divide the tuna salad evenly between the two leaves.
- Add the cucumber and squeeze the lemon juice over the top.
- Serve the two filled leaves as one portion.
Build the Lettuce Wraps
Choose lettuce leaves that are broad enough to cradle the filling and do not have tears along the base. Drying them after rinsing is important: water left on the leaves can make the wraps slippery and dilute the filling.
Chop the celery and onion finely so each bite includes some crunch without large pieces pushing through the lettuce. The cucumber can be folded into the tuna mixture or arranged over the top, as directed. Add the lemon immediately before serving for the freshest flavor.
If making the tuna salad ahead, refrigerate the filling and keep the lettuce separate. Fill the leaves shortly before eating so they remain crisp. Store any leftover filling in a covered container in the refrigerator because it contains fish and yogurt.
