Tuna Salad loaded with veggies like celery and broccoli, served in endive leaves make a quick and easy, low-carb lunch.
Tuna Salad Wraps
If you love lettuce wraps you’ll love these tuna salad endive wraps! My tuna salad is so good, thanks to 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. If you prefer chicken, I also have a recipe for chicken salad.
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
- 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
- Combine all the tuna salad ingredients and spoon into endive leaves.