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Tuna Lettuce Wraps with Radish & Cilantro

Serves 4 | Prep: 15 min | Cook: 20 min (if making fries)

Ingredients

Tuna Filling

  • 2 (5 oz) cans tuna in water, drained
  • 1/4 cup mayonnaise or plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp extra-virgin olive oil
  • 1/4 tsp kosher salt, to taste
  • 1/8 tsp black pepper
  • 1/4 cup fresh cilantro, chopped
  • 4–6 small radishes, thinly sliced

Wraps

  • 8 large romaine lettuce leaves, rinsed and patted dry

Carb Sides (choose one)

Oven-Baked Sweet Potato Fries

  • 2 medium sweet potatoes (about 1 lb), peeled and cut into 1/4"–1/2" sticks
  • 1 Tbsp olive oil
  • 1/2 tsp smoked paprika (optional)
  • 1/8 tsp salt

Crispy Pita Chips

  • 2 pita pockets, cut into 8 wedges each
  • 1 Tbsp olive oil
  • 1/4 tsp garlic powder (optional)
  • Pinch of salt

Instructions

  1. Make the tuna salad: In a bowl, flake tuna. Add mayo (or yogurt), Dijon, lemon juice, olive oil, salt, and pepper; mix to combine. Fold in cilantro and half the radishes. Chill 10 minutes if you can.
  2. Sweet potato fries (option A): Heat oven to 425°F (220°C). Toss sticks with oil, paprika, and salt. Bake 20–25 minutes, flipping once.
  3. Pita chips (option B): Heat oven to 375°F (190°C). Toss wedges with oil, garlic powder, and salt. Bake 8–10 minutes until crisp.
  4. Assemble: Fill each romaine leaf with ~1/3 cup tuna salad. Top with remaining radish slices and extra cilantro.
  5. Serve: 2 wraps per person with your chosen carb. Offer lemon wedges and Dijon on the side.

Notes

  • For extra crunch, add diced cucumber or celery.
  • Swap tuna for canned salmon if you like.