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Cottage Cheese and Pineapple

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Fresh, protein-packed Tuna Salad Lettuce Wraps made with creamy tuna salad and crisp lettuce leaves — a light, low-carb meal that’s ready in minutes.

Ingredients

  • 2 cans (5 oz each) tuna, drained
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 celery stalk, finely chopped
  • 2 tablespoons red onion, finely diced
  • 1 teaspoon fresh lemon juice
  • Salt and pepper to taste
  • 8–10 large romaine, butter, or iceberg lettuce leaves
  • Optional: 2 tablespoons chopped dill pickles, 1 tablespoon fresh herbs, or sliced avocado

Instructions

  1. Drain the canned tuna thoroughly and place it in a mixing bowl.
  2. Add mayonnaise, Dijon mustard, celery, and red onion. Mix until well combined.
  3. Stir in fresh lemon juice and season with salt and pepper to taste.
  4. Taste and adjust seasoning as needed.
  5. Gently separate and pat dry the lettuce leaves.
  6. Spoon the tuna salad into the center of each leaf and fold or roll to form a wrap.
  7. Serve immediately or refrigerate until ready to eat.

Notes

  • For a lighter version, substitute Greek yogurt for mayonnaise.
  • Keep lettuce leaves and tuna salad stored separately until serving for best texture.
  • Use butter lettuce for softer wraps or romaine for extra crunch.
  • Add herbs or spices like dill or cayenne for added flavor.

Nutrition

Find it online: https://thefamilycooking.com/cottage-cheese-and-pineapple/