When I’m in the kitchen, I often find that my most successful meals are those that require the least amount of "fuss." This tuna salad is a perfect example of that philosophy. We aren't hiding the flavor of the fish with heavy, processed oils or mountains of sugar; instead, we are letting the clean, salty notes of wild-caught tuna take center stage.

I remember the first time I swapped a standard sandwich wrap for butter lettuce. It was a hot summer afternoon, and I wanted something that felt crisp and hydrating rather than heavy and carb-dense. As I took that first bite—the snap of the delicate lettuce leaf giving way to the cool, zesty, creamy tuna—I realized I hadn't missed the bread at all. The butter lettuce, with its velvety leaves and subtle sweetness, provides the perfect, refreshing contrast to the savory, umami-rich tuna salad.

For the best results, quality matters. Because this recipe uses very few ingredients, each one has the opportunity to shine.

• 2 cans (5oz) wild-caught tuna, high-quality, drained
• 1/4 cup Greek yogurt (full-fat or 2% for better mouthfeel)
• 1 tbsp Dijon mustard
• 2 stalks celery, finely diced
• 2 tbsp red onion, minced
• 1 tbsp fresh lemon juice
• 8-10 large butter lettuce leaves
• Sea salt and cracked black pepper to taste

1. Prepare the Base: In a medium glass bowl, turn out your drained tuna. Use a fork to gently flake the fish. You want to keep some texture rather than turning it into a paste.
2. Incorporate Aromatics: Add the diced celery and minced red onion. The celery provides that essential "crunch" that makes every bite interesting.
3. Emulsify: Add the Greek yogurt, Dijon mustard, and a squeeze of fresh lemon juice. The acidity of the lemon cuts through the richness of the fish. Season generously with sea salt and freshly cracked black pepper.
4. Fold and Chill: Use a spatula to fold the ingredients together until just combined. If you have the time, cover the bowl and let it sit in the refrigerator for at least 30 minutes. This allows the red onion to mellow and the flavors of the mustard and lemon to permeate the tuna.
5. Assembly: When you are ready to eat, wash your butter lettuce and pat it dry very carefully. Moisture is the enemy of a crisp lettuce cup. Spoon a generous portion of the tuna mixture into the center of each leaf and serve immediately.

The tuna mixture itself is a dream for meal prep. You can make a double batch on a Sunday evening and store it in an airtight glass container in the refrigerator for up to three days. However, do not pre-assemble the lettuce cups, as the weight and moisture of the tuna will cause the delicate lettuce to wilt quickly. Keep the tuna mixture chilled, wash the lettuce, and keep it in a separate sealed bag in the crisper drawer. When it's lunchtime, grab a few leaves, scoop, and serve.