
Quick Spicy Tuna Salad Lettuce Boats
A high-protein lunch that takes minutes to prepare. Using crisp lettuce instead of bread keeps carbs low and blood sugar stable.
Nutrition per serving
Ingredients
- 2 cans chunk light tuna in water
- 2 tablespoons avocado oil mayonnaise
- 1 teaspoon dijon mustard
- 1 stalk celery, finely diced
- 1 tablespoon red onion, minced
- 4 large romaine lettuce leaves
- 1 teaspoon hot sauce
- dash of paprika
Portion guidance
Eat two boats as a complete lunch, optionally paired with a side of cucumber slices.
Step-by-step method
- 1
Drain the tuna thoroughly in a colander.
- 2
In a medium bowl, combine tuna, mayonnaise, mustard, celery, onion, and hot sauce.
- 3
Mix until well combined and creamy.
- 4
Lay lettuce leaves flat on a plate.
- 5
Divide the tuna mixture evenly into each lettuce leaf.
- 6
Sprinkle with paprika and serve chilled.
Smart substitutions
Swap
mayonnaise
mashed avocado
Swap
celery
diced cucumber
Storage & reheating
Store tuna filling in an airtight container for up to 2 days; assemble lettuce just before eating.

This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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