Go Back
+ servings
3 lettuce wraps

Seared Tuna Lettuce Wraps

Love tuna and lettuce? If so, then these wraps are what you need in your life. Lightly seasoned tuna flakes that have been cooked up then left to cool down before serving on lettuce wraps. A recipe that is effortless along with being so quick and easy!
Course Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Calories 239kcal
Author Charla


  • 1 large lettuce leaves removed
  • 2 cups tuna drained
  • 1 small onion
  • 1 cup mixed bell peppers chopped
  • ½ tbsp Parsley
  • 1 ½ tsp black pepper
  • 2 tsp garlic pepper I use Schwartz brand or use 1 tsp garlic + 1 tsp onion powder
  • 3 tbsp tomato puree
  • tsp chilli flakes/powder optional
  • 4 tbsp olive oil or coconut oil
  • pink salt to taste


  • Place the lettuce leaves on a plate, ready for the seared tuna
  • On medium heat, add the oil to a frying pan and proceed to saute the onion until soft and translucent.
  • Add the bell peppers and saute until they soften (should take a few minutes)
  • At this stage fold in the tuna then add the tomato puree, parsley and black pepper and garlic pepper, chilli if including
  • Proceed to stir and sear the tuna (add a splash of oil if you need to) for a further 3-4 minutes until the ingredients are combined add the salt last according to taste.
  • Once cooked let the tuna completely cool down before portioning each wrap


  • For best results I would recommend searing the tuna because that helps to lock in that flavour on a more deeper level but if you don't care to do that then, cook the onions and mix the remaining ingredients together.
  • There is the option of using mayonnaise, see my dairy free mayo recipe. Again, just add the mayo once the tuna has cooled down and the tuna has been seared.
  • I used canned tuna because it is cheap and cheerful don't use tuna steaks.
  • Only have the wraps ready when you're about to serve. 
  • If you want to make things more handy, cook the tuna in advance, let it cool down, refrigerate then and serve.
  • To make this recipe portable, have the lettuce leaves in a portable container and the tuna in another and just bring it on your travels.
  • Substitute for garlic pepper. Garlic pepper is a combination of garlic, black pepper, and dried bell peppers. If you can't get hold of it simply use garlic instead


Calories: 239kcal | Carbohydrates: 23g | Protein: 35g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 422mg | Potassium: 1055mg | Fiber: 7g | Sugar: 12g | Vitamin A: 3980IU | Vitamin C: 111mg | Calcium: 99mg | Iron: 5mg