# What You Need:
→ Tuna Salad
01 - 1 can (5 oz) tuna in water, drained
02 - 2 tablespoons Greek yogurt, nonfat or low-fat
03 - 1 tablespoon light mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 celery stalk, finely diced
06 - 1/4 small red onion, finely diced
07 - 1 tablespoon fresh parsley, chopped
08 - Juice of 1/2 lemon
09 - Salt and pepper to taste
→ Lettuce Cups and Toppings
10 - 1 small head butter lettuce or romaine, leaves separated, washed and dried
11 - 1/2 avocado, sliced (optional)
12 - 8 cherry tomatoes, halved
13 - 2 tablespoons shredded carrots (optional)
# How To Make It:
01 - In a medium bowl, combine drained tuna, Greek yogurt, light mayonnaise, Dijon mustard, diced celery, diced red onion, chopped parsley, and lemon juice. Mix thoroughly until well combined.
02 - Taste the tuna salad and adjust seasoning with salt and pepper to your preference.
03 - Arrange separated lettuce leaves on a serving plate, positioning them to form individual cups.
04 - Distribute the tuna salad evenly among the lettuce cups using a spoon.
05 - Top each lettuce cup with avocado slices, halved cherry tomatoes, and shredded carrots if desired.
06 - Present immediately to maintain crisp lettuce texture and optimal freshness.