Sriracha Tuna Lettuce Wraps

Tuna salad on a whole new level! A simple can of tuna mixed with Greek yogurt and mayo, sriracha, crunchy celery, toasted pecans, sweet onion and cilantro becomes a delicious healthy lunch or cool, light summer dinner when served on crunchy romaine lettuce and topped with tomato and avocado.

We’ve been eating a lot of tuna lately at my house. It’s part of my new initiative to lower my cholesterol. (If you want to hear more about that adventure, visit my posts on lowering cholesterol: part 1, part 2 and part 3.) Anyway, as part of that goal, I’m trying to make sure I eat some fatty fish twice a week. A lot of times I eat salmon, but tuna is easy and affordable and just yummy! I honestly kinda forgot how much I love it. My traditional tuna salad is very simple: just tuna, mayo, maybe some Greek yogurt mixed in (to sub for some of the mayo) and some yellow mustard. My son has been doing that a LOT (so much so that he got burned out on it), but now my daughter has taken over eating tuna. My son loved crescent rolls with his tuna; daughter just does tuna with crackers. Neither of them are interested in tuna sandwiches for some reason, but that’s quite all right with me.

Anyway, I get bored with the same old, same old, so I decided to take my tuna adventures up a notch and throw in some Sriracha. That was good, but I couldn’t stop there. I wanted lots of CRUNCH and flavor, so I added some chopped celery and onion, then some Old Bay Seasoning (because that’s ALWAYS good with seafood), some toasted pecans (for another dimension of crunch) and my favorite herb: cilantro.

Oh. my. gawd it was GOOD! Addictive even. The pepper head in me was in heaven on every bite. The first couple times I made the mixture, it never made it into lettuce wraps because I kept snacking on it with my sourdough crackers. Mmmmm mmm! But this time, I finally completed the vision and made my lettuce wraps. I’ve got TONS of lettuce in my fridge right now, thanks to my parents who brought me lettuce from their garden. I really should give some of it away … I will never eat it all. But I’m going to bloody well TRY, anyway.

Of course, you can use the tuna mixture just like regular tuna salad and make it into sandwiches or you can scoop it up with crackers or veggies, or schmear it into celery sticks. But if you are in the mood for lettuce wraps, these easy tuna lettuce wraps seriously do not disappoint.

What if I’m allergic to nuts?

You can either opt to leave them out or substitute sunflower seeds. The nuts are not necessary, but I love the extra crunchewy factor they add.

Do I have to use cilantro?

For some people–including my father and both of my children–cilantro tastes like soap, so if you’re one of those who are not partial to the taste of cilantro, substitute fresh chopped basil, tarragon or parsley.

Sriracha Tuna Lettuce Wraps

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 2 - 4 servings 1x

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Ingredients

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For the filling:

• 1 can sustainably caught albacore tuna, drained
• 1/3 cup nonfat plain Greek yogurt
• 1/4 – 1/3 cup low fat mayonnaise (or mayo of your choice)
• 1/2 teaspoon Old Bay Seasoning
• 1 teaspoon spicy brown mustard
• 1 – 4 teaspoons Sriracha hot sauce (or to taste)
• 1/4 – 1/3 cup finely chopped celery
• 1/4 – 1/3 cup finely chopped sweet onion (or green onion)
• 2 Tablespoons chopped toasted pecans (optional)
• 1 – 3 Tablespoons finely chopped cilantro (more or less to taste)

For the lettuce wraps:

• Fresh Romaine lettuce leaves
• Fresh chopped campari tomato (or juicy ripe garden fresh tomato)
• Fresh ripe avocado chunks
• For garnish: cilantro leaves and extra Sriracha, if desired

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Instructions

1. In a small mixing bowl, flake the tuna with a fork, then stir together the tuna, yogurt, mayo, seasoning, mustard and hot sauce. Taste and add more Sriracha until the mixture has the desired level of heat. Stir in the celery, onion, pecans and cilantro.
2. To make the lettuce wraps: Choose two nicely curled romaine lettuce leaves for each wrap. Spoon a nice amount of the tuna mixture down the center. Top with chopped tomato and avocado. If desired, garnish with extra cilantro and serve with Sriracha so guests can drizzle and kick up the heat to their own liking.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Time to EAT! (Insert supremely happy face here.)

Nutrition facts use the lowest of each ingredient, split into four servings.