Low-Carb Tuna Salad Lettuce Wraps with Capers and Tomatoes

Ingredients

• 10-12 oz. good quality canned tuna
• 1/4 cup mayo or light mayo
• 1 tsp. Dijon mustard
• 1 T lemon juice
• 1/4 tsp. celery seed
• 1/4 tsp. Vege-Sal
• 1/2 cup finely chopped celery
• 1 T capers, chopped
• 2 green onions, thinly sliced
• 8 large lettuce leaves, washed and dried
• 1/2 cup chopped cherry tomatoes, optional

Directions

1. Set the tuna in a fine-mesh strainer and push gently to remove the oil, or the water if you’re using water-packed tuna. As it sits, whisk together the mayo, Dijon, lemon juice, celery seed, and Vege-Sal or salt.
2. Separate the lettuce and choose 8 large leaves. If you use 2 heads of romaine, save the smaller center leaves for another salad. Rinse the leaves, then dry them in a salad spinner or pat them dry with paper towels.
3. Finely chop the celery and capers, and cut the green onions into thin slices. If you’re adding the tomatoes, chop those too.
4. Once the tuna is well drained, transfer it to a bowl, using one with a snap-tight lid if you plan to save some for later. Add the dressing and stir until the tuna is evenly coated, then fold in the celery, capers, and green onions.
5. Spoon the tuna salad into the lettuce leaves, top with cherry tomatoes, and pick them up to eat.
6. This held up well in the refrigerator for several days.