High-Protein Tuna Salad Lettuce Wraps

Ingredients

• 2cans light tuna, drained, drained
• 80 gplain 0% Greek yogurt
• 1 tbsplight mayonnaise
• 2 tspDijon mustard
• 1stalk celery, finely diced
• ¼medium red onion, finely diced
• 40 gdill pickles, chopped
• 2 tsplemon juice
• 3¼ tbspfresh dill, chopped
• ¼ tspblack pepper
• 150 gromaine lettuce, chopped, large leaves
• 150 gcherry tomatoes, to serve

Method

1. Drain the tuna very well, pressing on it with a fork in the can, so the salad is not watery.

2. In a bowl, mix the Greek yogurt, mayonnaise, Dijon, lemon juice, dill and black pepper until smooth.

3. Flake the tuna into the dressing and fold in the diced celery, red onion and pickles. Taste and add more pepper or lemon if you like.

4. Wash the romaine leaves, pat them dry and pick the largest ones to use as cups.

5. Spoon the tuna salad into the lettuce leaves and serve with the cherry tomatoes on the side. The salad keeps covered in the fridge for up to 2 days.

Storing and reheating

The tuna salad keeps 2 days in the fridge; fill the leaves just before eating.