Mediterranean tuna lettuce wraps

By Sara Lynn Cauchon
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print
Credit: <p>As seen on <a href=""></a></p>

If you’re looking for something a little lighter, I absolutely love these Mediterranean Tuna Lettuce Wraps. I start with a can or two of sustainable tuna and then add some red onion, kalamata olives, and roasted red peppers. In this tuna salad, I am skipping the mayo all together in favour of a much lighter dressing - just a little olive oil, some lemon juice, and chopped fresh parsley are perfect! I serve these in lettuce wraps but you could just as easily serve this on bread, pita, or even just pile it on a nice salad.


  • 1 140-gram can sustainable tuna in water, drained and flaked
  • 1/4 red onion, finely diced
  • 1/4 cup pitted and chopped Kalamata olives
  • 1/2 cup diced roasted red peppers
  • 1 tablespoon olive oil
  • 1/2 lemon, zest and juice
  • 2 tablespoons chopped fresh parsley
  • 6 bibb lettuce leaves


  1. In a large bowl, combine all of the ingredients together. Mix well.
  2. Serve immediately in the lettuce wraps or store the tuna mixture in the refrigerator for up to three days. Assemble the wraps just before serving.

Watch The Social Daily at 1pm ET on CTV

Follow Sara Lynn Cauchon: