Crisp Tuna Salad Lettuce Wraps

• 2 cans (5oz each) wild-caught tuna, drained
• 1/4 cup plain Greek yogurt
• 1 tbsp Dijon mustard
• 1/2 cup celery, finely diced

• 2 tbsp red onion, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh lemon juice
• 8 large butter or romaine lettuce leaves

1. Prep the base

Place the drained tuna into a medium mixing bowl. Use a fork to gently flake the fish into smaller pieces.

2. Create the dressing

Add the yogurt, Dijon mustard, and lemon juice. Stir until smooth and well combined.

3. Add the crunch

Fold in the diced celery, red onion, and parsley. Season lightly with black pepper to your taste.

4. Assemble

Wash and dry the lettuce leaves. Scoop two generous tablespoons of the tuna mixture into the center of each leaf and serve immediately.

Stewart's Secret: For the best texture, always chill your tuna mixture for 15 minutes before serving. This allows the onion and celery flavors to fully integrate with the fish.