Tuna Salad Lettuce Wraps with Avocado & Bell Pepper

Quick tuna salad with avocado, red bell pepper, cilantro, and lime, dressed with mayo and Dijon. Spoon into crisp butter lettuce leaves for fresh, easy wraps.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Separate the lettuce into leaves; wash and spin dry in a salad spinner. Alternatively, wash in a colander, then transfer to a clean towel and pat dry. Set aside.

Step 2

Wash and dry the remaining fresh produce.

Step 3

Drain the tuna and transfer to a large salad bowl; flake with a fork.

Step 4

Quarter the bell pepper lengthwise; remove and discard the stem, seeds, and membranes. Small dice the pepper (cut into 6-mm cubes) and add to the salad bowl.

Step 5

Halve the avocado lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and small dice the flesh (cut into 6-mm cubes). Add to the salad bowl.

Step 6

Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add about 3/4 of the cilantro to the salad bowl and save the rest for garnishing.

Step 7

Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into 6-mm pieces). Add to the salad bowl.

Step 8

Juice the lime and add to the salad bowl.

Step 9

Add mayonnaise, Dijon, salt, black pepper, and cayenne pepper to the salad bowl; mix the salad until thoroughly coated in the dressing.

Step 10

To serve, make the lettuce wraps by spooning the tuna salad into the doubled up lettuce leaves, then garnishing with the remaining cilantro. Enjoy!