Tuna Salad loaded with veggies like celery and broccoli, served in endive leaves make a quick and easy, low-carb lunch.
Tuna Salad Wraps
I love tuna salad with chopped red onion and a splash of red wine vinegar. The addition of broccoli and celery makes it even yummier adding crunch and flavor! Endive leaves are the perfect lettuce cups for enjoying the tuna salad. More tuna salad recipes you might enjoy are Tuna Melts, Chickpea Tuna Salad, and Canned Tuna Ceviche.
You can serve this tuna salad however you wish! Any crisp lettuce leaf works. If you don’t have endive, radicchio, or butter lettuce would also be great. And if you want to serve it on bread, look for a whole grain loaf like Dave’s Killer Bread or even some toasted sour dough bread.
This salad is also great to make ahead for the week. Double the recipe to keep on hand to grab and go.
How To Meal Prep: Transfer the tuna salad in a meal prep containers. Keep covered and refrigerate up to 3 days. Pack the lettuce separate.
More Canned Tuna Recipes You Will Love
- Tuna Casserole
- Tomato Tuna Melts
- Mayo-less Tuna Macaroni Salad
- Italian Tuna and Brown Rice Salad (Riso e Tonno)
- Chickpea Tuna Salad
Tuna Salad Wraps
Ingredients
- 1 5 ounce can light tuna in water, drained
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup broccoli florets
- 2 tbsp Hellmann's light mayonnaise, regular for Keto
- 1 tsp red wine vinegar
- 1 head endive, leaves separated
Instructions
- Combine all the tuna salad ingredients and spoon into endive leaves.
Hello, could I use chicken as a substitute without causing to much change of the break down of current nutrient makeup? I am not a tuna fan. Or what other alternatives is there.
Thank-you
Looks delish. Bookmarked 4 safe keeping😀
This was amazing! I love it with the broccoli in it.
Great WFH lunch!
Easy, delicious and easy to swap out ingredients to suit your preferences or what you have on hand.
This was delicious – a perfect blend of flavors!
OMG! This was delicious! I made a few swaps, due to personal tastes and what I had on hand. I used canned salmon instead of tuna, and Greek Yogurt in place of the mayonnaise (personal preference). Then placed on top of baby spinach.
OMG – this was fantastic! What a nice twist on tuna salad. (I used green onions. because I didn’t have a red onion)
Excellent flavors!
This is my go to tuna salad now. Even if I don’t have broccoli to add it is still a winner. I love to have this in a pita pocket with romaine or Boston lettuce. So perfect for lunch!
Do you cook the broccoli?
Gina, I just made this with canned salmon & it is so yummy! I love dill hamburger slices with tuna or salmon salad…how many points do these add?
You are the best, Gina! Thank you for making this Hispanic family healthier! You are about the only chef I refer to for meal planning of any kind!
Love you!
Susan Pena-Salisbury & familia 🙂
Wow! Delicious!
Ate these on tiny spinach leaves, along w/ some grape tomatoes.
I'll be making and eating this again this week.
Soo good!
I was wondering if the serving for this was 2 of the spinach leaves or 4 of the spinach leaves?