Asian Tuna Salad Wraps

Asian Tuna Salad Wraps

Crunchy vegetables and sesame-ginger dressing fold tuna into crisp lettuce wraps.

Total 20 min Makes 4 servings Calories 210/serving

Dietary

Pescatarian, Keto, Dairy free, Nut free, Halal

Allergens

Fish, Eggs, Soy, Sesame

This no-cook lunch combines flaked tuna with shredded cabbage, carrots, and scallions in a tangy sesame-ginger dressing, all wrapped in crisp lettuce leaves. It comes together quickly for a light weekday meal, and the crunchy filling pairs well with a side of rice crackers or a cold noodle salad.

Ingredients

  • 2 cans (5 ounces each) tuna, drained and flaked
  • 1 1/2 cups shredded green cabbage
  • 1/2 cup shredded carrot
  • 3 scallions, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup mayonnaise
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon toasted sesame seeds
  • 8 large butter lettuce leaves

Method

  1. In a small bowl, whisk together the mayonnaise, soy sauce, rice vinegar, sesame oil, and grated ginger until smooth.

  2. In a large bowl, combine the flaked tuna, shredded cabbage, shredded carrot, scallions, and cilantro.

  3. Pour the dressing over the tuna mixture and toss until evenly coated. Sprinkle in the sesame seeds and toss again.

  4. Lay the lettuce leaves on a work surface and divide the tuna salad evenly among them, mounding it in the center of each leaf.

  5. Fold the sides of each lettuce leaf over the filling to form a wrap and serve immediately.

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    Asian Tuna Salad Wraps

    This no-cook lunch combines flaked tuna with shredded cabbage, carrots, and scallions in a tangy sesame-ginger dressing, all wrapped in crisp lettuce leaves. It comes together quickly for a light weekday meal, and the crunchy filling pairs well with a side of rice crackers or a cold noodle salad.

    20 min 4 servings 210 cal

    Ingredients

    • 2 cans (5 ounces each) tuna, drained and flaked
    • 1 1/2 cups shredded green cabbage
    • 1/2 cup shredded carrot
    • 3 scallions, thinly sliced
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup mayonnaise
    • 1 tablespoon soy sauce
    • 1 tablespoon rice vinegar
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon grated fresh ginger
    • 1 tablespoon toasted sesame seeds
    • 8 large butter lettuce leaves

    Method

    1. 1

      In a small bowl, whisk together the mayonnaise, soy sauce, rice vinegar, sesame oil, and grated ginger until smooth.

    2. 2

      In a large bowl, combine the flaked tuna, shredded cabbage, shredded carrot, scallions, and cilantro.

    3. 3

      Pour the dressing over the tuna mixture and toss until evenly coated. Sprinkle in the sesame seeds and toss again.

    4. 4

      Lay the lettuce leaves on a work surface and divide the tuna salad evenly among them, mounding it in the center of each leaf.

    5. 5

      Fold the sides of each lettuce leaf over the filling to form a wrap and serve immediately.