If you crave a light, protein-packed lunch that’s bursting with flavor, these Tuna Salad Lettuce Wraps with Lemon, Dill & Black Pepper Mayo are about to become your new obsession. Imagine flaky tuna, crisp veggies, and a creamy, zesty sauce all snuggled into fresh lettuce leaves—each bite is a celebration of freshness and crunch. The Dill & Black Pepper Mayo ties everything together, lending a tangy, herby punch that’s impossible to resist. Whether you’re prepping a quick weekday lunch or looking for a show-stopping addition to your picnic spread, this recipe is as comforting as it is vibrant.

Dill & Black Pepper Mayo Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things refreshingly simple, letting each ingredient shine in both flavor and color. Every component brings its own unique charm, creating a balanced, craveable bite every time.

Tuna (2 cans, 5 ounces each, packed in water, drained): The star of the show—choose high-quality tuna for the freshest flavor and best texture.
Mayonnaise (1/3 cup): Creamy and rich, it forms the base of the Dill & Black Pepper Mayo and binds the salad together beautifully.
Lemon juice (from 1/2 lemon): Adds a bright, citrusy zing that wakes up all the flavors.
Lemon zest (1 teaspoon): Intensifies that fresh lemon aroma and taste—don’t skip it!
Fresh dill (1 tablespoon, chopped): Delivers that classic herby note which makes the Dill & Black Pepper Mayo shine.
Garlic powder (1/2 teaspoon): For a subtle, savory undertone that brings everything together.
Freshly ground black pepper (1/2 teaspoon): Offers a warm bite and depth—grind it fresh if you can.
Salt (1/4 teaspoon): Balances all the flavors and elevates the mayo.
Celery (1 stalk, finely diced): Gives the tuna salad irresistible crunch and refreshing flavor.
Red onion (1/4 cup, finely diced): Adds a pop of sharpness and a splash of color.
Romaine or butter lettuce leaves (8 large): Crisp, sturdy, and perfect for wrapping around your tuna salad.

How to Make Dill & Black Pepper Mayo

Step 1: Mix the Creamy Base

Grab a medium mixing bowl and add the mayonnaise, freshly squeezed lemon juice, lemon zest, chopped dill, garlic powder, black pepper, and salt. Stir everything together until it’s smooth and flecked with those gorgeous bits of dill and pepper. This is the soul of the Dill & Black Pepper Mayo—rich, tangy, and full of personality!

Step 2: Fold in the Tuna and Veggies

Next, add the well-drained tuna, finely diced celery, and red onion into the bowl. Use a fork or spatula to gently fold everything together, making sure the Dill & Black Pepper Mayo coats every bite. Take your time—this step ensures every forkful is loaded with flavor and texture.

Step 3: Fill the Lettuce Wraps

Arrange your lettuce leaves on a large platter or cutting board. Spoon a generous amount of the tuna salad mixture into the center of each leaf. You can fold them up taco-style or roll them if your leaves are extra sturdy. The crisp lettuce is the perfect, refreshing vessel for the creamy, herby tuna salad.

Step 4: Chill (Optional)

If you have a little extra time, let the tuna salad chill in the fridge for about 30 minutes before assembling the wraps. This gives all the flavors in the Dill & Black Pepper Mayo a chance to meld and deepen, making every bite even more delicious.

How to Serve Dill & Black Pepper Mayo

Garnishes

For a gorgeous finish, sprinkle your wraps with a little more fresh dill, an extra crack of black pepper, or even a few shavings of lemon zest. These simple garnishes add pops of color and amplify the herby, citrusy notes in the Dill & Black Pepper Mayo. If you like a touch of heat, a pinch of red pepper flakes works wonders too.

Side Dishes

Pair your tuna salad lettuce wraps with a crisp cucumber salad, some sliced avocado, or a handful of cherry tomatoes for a refreshing meal. For something a bit heartier, roasted sweet potato wedges or a light quinoa salad make excellent companions that won’t overpower the flavors of the Dill & Black Pepper Mayo.

Creative Ways to Present

Turn the wraps into bite-sized appetizers by using small lettuce leaves, or serve the tuna salad in a hollowed-out bell pepper for a colorful twist. You can even spoon the Dill & Black Pepper Mayo tuna salad atop cucumber rounds or whole grain crackers for a fun party platter. The possibilities are endless and always delicious!

Make Ahead and Storage

Storing Leftovers

If you have any leftover tuna salad, transfer it to an airtight container and refrigerate. The Dill & Black Pepper Mayo keeps the salad creamy for up to 3 days, though it’s best enjoyed within the first two days for optimal freshness and crunch.

Freezing

Freezing isn’t recommended for this recipe, as the mayonnaise and fresh veggies can become watery and lose their texture after thawing. For best results, enjoy your Dill & Black Pepper Mayo tuna salad fresh from the fridge.

Reheating

No reheating is necessary (or recommended) with this dish—just assemble and enjoy straight from the refrigerator. If you’ve chilled the tuna salad, give it a quick stir before serving to redistribute the creamy Dill & Black Pepper Mayo.

FAQs

Can I use Greek yogurt instead of all mayonnaise?

Absolutely! For a lighter version, you can replace half (or even all) of the mayo with plain Greek yogurt. It will give your Dill & Black Pepper Mayo a tangy twist and reduce the overall fat content, while still keeping things creamy and delicious.

Which type Main Course, Lunch

Solid white albacore tuna packed in water is my go-to for this recipe—it’s firm and not too fishy, making it perfect for salads. Chunk light tuna also works if you prefer a softer texture or a milder flavor.

Can I make the tuna salad ahead of time?

Definitely! The flavors in the Dill & Black Pepper Mayo actually deepen if you let the salad chill for a few hours. Just keep the tuna salad and lettuce leaves separate until you’re ready to serve, so the lettuce stays crisp.

What other herbs can I use besides dill?

If dill isn’t your favorite, try fresh parsley, chives, or tarragon for a different herby twist. Each brings a new layer of flavor to the Dill & Black Pepper Mayo, so feel free to experiment with what you have on hand.

Are these wraps good for meal prep?

Yes! Prepare the tuna salad up to three days ahead and store it in the fridge. When you’re ready to eat, just fill fresh lettuce leaves with the Dill & Black Pepper Mayo tuna salad for a speedy, satisfying meal.

Final Thoughts

If you’re looking for a recipe that’s light, zesty, and full of both protein and flavor, these Tuna Salad Lettuce Wraps with Lemon, Dill & Black Pepper Mayo are a must-try. Their easy prep and versatile serving options make them a true staple for busy days or relaxed get-togethers. Give them a go—you’ll love every fresh, herby bite!

Dill & Black Pepper Mayo Recipe

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4.7 from 7 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings (2 wraps each) 1x
Diet: Non-Vegetarian

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Description

These Tuna Salad Lettuce Wraps with Lemon, Dill & Black Pepper Mayo are a fresh, light, and flavorful low-carb lunch option. Combining tender tuna with zesty lemon, aromatic dill, and a creamy black pepper mayo, this no-cook recipe is perfect for a quick and healthy meal wrapped in crisp lettuce leaves.

Ingredients

Scale

Salad Mixture

2 cans (5 ounces each) tuna packed in water, drained
1/3 cup mayonnaise
Juice of 1/2 lemon
1 teaspoon lemon zest
1 tablespoon fresh dill, chopped
1/2 teaspoon garlic powder
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon salt
1 celery stalk, finely diced
1/4 cup red onion, finely diced

Wraps

8 large romaine or butter lettuce leaves

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Instructions

Prepare the Dressing: In a medium mixing bowl, combine the mayonnaise, lemon juice, lemon zest, fresh dill, garlic powder, freshly ground black pepper, and salt. Stir the mixture until smooth and well combined to develop the black pepper mayo base.
Add Tuna and Veggies: Add the drained tuna, finely diced celery, and red onion to the bowl. Gently mix everything until the tuna salad is evenly coated with the dressing and ingredients are well incorporated without breaking up the tuna too much.
Assemble Wraps: Lay out the lettuce leaves on a platter or individual plates. Spoon a generous portion of the tuna salad onto each lettuce leaf and fold it like a wrap or taco, securing the filling inside.
Serve or Chill: Serve the wraps immediately for a fresh and crisp texture, or chill the tuna salad in the refrigerator for about 30 minutes before assembling to allow the flavors to meld and intensify.

Notes

For a lighter version, replace half of the mayonnaise with Greek yogurt to reduce fat while maintaining creaminess.
Add variety by including chopped cucumber, capers, or chopped hard-boiled eggs to the tuna salad mixture.
The tuna salad can be made ahead and stored in an airtight container in the refrigerator for up to 3 days, making it convenient for meal prep.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Main Course, Lunch
Method: No-Cook, Mixing
Cuisine: American