Alright, I have to let you in on a little secret from my kitchen — these Tuna Avocado Salad Lettuce Cups are my go-to when I want something fresh, satisfying, and just a little bit fancy without any fuss. The creamy avocado mashed right into flaky tuna, all nestled in crisp, cool lettuce leaves? It’s like a party of textures and flavors that’s so easy to throw together, you’ll wonder why you didn’t make this sooner. Plus, they’re perfect for a quick lunch or an appetizer that looks way more impressive than it is. Grab your favorite lettuce (I’m partial to crunchy Romaine or butter lettuce), and let’s whip these up!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Ingredients
For the Main Dish:
2 (5-ounce) cans of tuna, drained
1 ripe avocado, peeled and pitted
1/4 cup red onion, finely diced
1/4 cup celery, finely chopped
2 tablespoons mayonnaise (or Greek yogurt for lighter version)
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Salt and pepper, to taste
8 large lettuce leaves (Romaine, Butter, or Bibb)
For the Garnish (Optional):
Chopped fresh parsley or dill
Pinch of smoked paprika or red pepper flakes
How I Make It
Step 1:
Start by placing the drained tuna in a medium bowl. Use a fork to gently break it apart into smaller flakes — you want it chunky but not mushy.
Step 2:
Next, scoop the ripe avocado into the bowl. Mash it with a fork until it’s mostly smooth but still has a few small lumps for texture.
Step 3:
Add the finely diced red onion and celery. These give the salad a nice crunchy contrast that makes every bite more interesting.
Step 4:
Stir in the mayonnaise, lemon juice, and Dijon mustard. These ingredients brighten the flavors and bind everything together deliciously.
Step 5:
Season with salt and pepper to your liking. Give everything a good mix — taste it, and adjust lemon or seasoning if you want it punchier.
Step 6:
Wash and dry your lettuce leaves carefully (they need to be crisp!). Then, spoon generous amounts of the tuna avocado mix into each leaf. Garnish with herbs or a sprinkle of paprika if desired. Serve immediately and enjoy the fresh crunch!
Variations & Tips
Swap the mayonnaise for Greek yogurt to lighten up the salad without losing creaminess.
Add diced cucumber or radishes for an extra refreshing crunch.
Mix in a little chopped jalapeño or hot sauce if you like a spicy kick.
Try using arugula instead of lettuce for a peppery bite.
Double the recipe and use as a filling for sandwiches or wraps for easy meal prep.
How I Like to Serve It
These Tuna Avocado Salad Lettuce Cups are a perfect light lunch on a sunny spring day or a vibrant appetizer for your weekend get-together. Pair them with iced green tea or a crisp white wine for a refreshing combo. They also make a fantastic no-cook option for picnics or potlucks, where fresh and handheld is king.
Notes
Store leftover salad covered in the fridge for up to 2 days; squeeze a little extra lemon juice before serving to freshen it up.
The lettuce cups are best assembled just before serving to keep them crisp and cool.
Closing: Trust me, once you try these, they’ll become your quick fix for fresh, creamy, and crunchy every time!
