Tuna Lettuce Cups

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Tuna Lettuce Cups

Serves 4  | Prep Time: 15 minutes | Cook Time: none

 I challenge you to make your own mayo at home. A simple tuna salad will help honor it.


 Homemade mayo

  • 1 whole egg
  • 2 garlic cloves
  • 1 teaspoon Dijon mustard
  • Juice of half a lemon
  • 1 generous pinch of salt
  • 3/4 cup olive oil
  • Water, as needed

For the lettuce cups

  • 10-12 ounces canned tuna, packed in olive oil (I like Ortiz)
  • Homemade mayo (see above
  • 2 persian cucumbers, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 small watermelon radish
  • 2 heads butter lettuce, leaves separated
  • Avocado, sliced

Chef Tips


Step 1 (for the mayo)

In a food processor, combine the egg, garlic, Dijon, lemon juice and salt. With the motor running, slowly stream in the oil. It’s essential the oil is streamed in slowly at the beginning so the liquids emulsify with the oil. If the mixture is looking too thick splash in a little cold water to thin out; 1 tablespoon at a time.

Step 2

Combine the tuna with about 1/3 cup mayo along with the cucumbers, celery and watermelon radish. Season with salt and pepper and some lemon juice. Spoon onto the lettuce cups and top with avocado