Life on the homestead, as rewarding as it is, can often be a whirlwind of activity. Between tending the garden, caring for the animals, and tackling various projects, sometimes a quick and nourishing meal is exactly what’s needed to keep us going. These Tuna Lettuce Wraps have become a favorite for those busy days – a simple, refreshing, and utterly satisfying way to refuel without spending hours in the kitchen.
The foundation of these wraps is, of course, the tuna. We always opt for wild-caught tuna packed in water, making sure to drain it well. Knowing it comes from the open ocean, rather than being farmed, gives us peace of mind about its nutritional value and sustainability. It’s a reliable source of protein that’s always good to have on hand in the pantry.
For that creamy element that makes a tuna salad so enjoyable, we rely on our own homemade mayonnaise. It’s a game-changer once you start making your own! We typically use avocado oil or good quality olive oil as the base, avoiding the seed oils that are so prevalent in store-bought versions. A simple blend with a pastured egg yolk, some lemon juice, and a pinch of our sea salt creates a rich and flavorful mayo that we feel good about eating.
The chopped red onion adds a lovely little zing and a bit of crunch to the mixture. We often have red onions growing in our garden, their vibrant purple skins a beautiful sight. Knowing they’re packed with antioxidants makes them an even more welcome addition to this simple wrap.
A squeeze of freshly squeezed lemon juice brightens everything up, adding a zesty note and that all-important boost of Vitamin C. We often have a lemon tree thriving in a pot on our porch during the warmer months, providing us with these little bursts of sunshine.
Seasoning is kept simple with our trusty sea salt and freshly ground black pepper. We believe in letting the natural flavors of the ingredients shine through.
For the “wrap” itself, we use large, crisp romaine lettuce leaves. They’re easy to grow in the garden and provide a sturdy, refreshing vessel for the tuna mixture. Rinsing them under cool well water and patting them dry is a quick step that ensures a clean and crisp wrap.
Sometimes, if we’re feeling a bit indulgent, we’ll sprinkle in some finely shredded raw cheddar cheese. We try to source raw cheese whenever possible, appreciating its beneficial enzymes and probiotics. It adds a lovely tang and creaminess, although the wraps are just as delicious without it.
The beauty of these Tuna Lettuce Wraps lies in their simplicity. It’s truly just a matter of combining the ingredients in a bowl and then spooning the mixture into the lettuce leaves. There’s no cooking involved, which is a huge bonus on a hot day or when time is short.
These wraps are a perfect example of how we strive to eat here on the homestead – focusing on whole, unprocessed foods that nourish our bodies and avoid unnecessary additives. They’re low-carb and paleo-friendly, fitting into a variety of dietary approaches.
Whether it’s a quick lunch grabbed between garden chores or a light and refreshing snack on a warm afternoon, these Tuna Lettuce Wraps are a go-to for us. They’re a reminder that healthy eating doesn’t have to be complicated or time-consuming. Sometimes, the simplest meals, made with good quality ingredients, are the most satisfying of all.
Tuna Lettuce Wraps
Ingredients
- 1 (6 ounce) can Wild-caught tuna packed in water, drained
- 2 tbsp Chopped red onion Red onions are rich in antioxidants.
- 1 tbsp Homemade mayonnaise Made with avocado oil or olive oil. Avoid store-bought mayonnaise with seed oils.
- to taste Sea salt and freshly ground black pepper Sea salt provides natural minerals.
- 3 leaves Large romaine lettuce leaves rinsed and patted dry. Romaine lettuce is a good source of vitamins A and K.
- 2 tbsp Raw cheddar cheese Optional, finely shredded. Raw cheese contains beneficial enzymes and probiotics.
- 1 tsp Lemon juice Freshly squeezed. Adds brightness and flavor while providing vitamin C.
Instructions
- Combine tuna, homemade mayonnaise, red onion, lemon juice, sea salt, and pepper in a bowl.
- Lay lettuce leaves out. Divide tuna mixture among the leaves, placing it in the middle of each leaf. Sprinkle raw cheddar cheese over the tuna (optional). Roll leaves up to create wraps.
Notes
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