Sweet & Crunchy Tuna Salad Lettuce Wraps

I’m still mourning over the fact that I’m back in New York City with no refreshing pool to jump in after my humid and sweaty morning runs. While I’m counting down the days until I can visit home in Rhode Island again, I’ll have to find ways to cope with real life here. Maybe these tuna salad lettuce wraps will help…


How, you ask? One of my favorite meals enjoyed in Tiverton was the “Swedish Fish” sandwich from the adorable Provender Fine Foods in the historic Four Corners area. I knew I was going to enjoy this meal before even biting into my lunch. The shop is exactly what I dream to own myself someday: a speciality food store that serves simple, classic, and fresh prepared foods and features gourmet, local food products like homemade jams and pies (Barefoot Contessa, anyone?).


Well maybe it was the dreaminess of the lovely shop or too much sun from all that swimming and kayaking, but this was one of the best and most memorable sandwiches I can think of to date. Tuna salad with dried cranberries, apples, alfalfa sprouts, and sunflower seeds on hearty 7-grain bread – the perfect combination of sweet, savory and crunchy.

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I attempted to recreate and lighten up this wonderful sandwich in lettuce wrap form. Rather than a mayo-based dressing, as used in the Provender version, I opted for some lemon juice, Dijon mustard, and greek yogurt, which worked perfectly. Though not a match for the original, my take was quite delicious. Maybe I’ll be featuring this one on the menu at my own specialty food store someday…


Sweet & Crunchy Tuna Salad Lettuce Wraps

serves 4


3 tbsp lemon juice

1 1/2 tbsp dijon mustard

2 tbsp nonfat plain greek yogurt

pinch of salt & pepper

2 cans tuna in water, drained

1/4 cup dried cranberries

1 medium apple, cored and small diced

1 cup pea shoots (or sprouts), roughly chopped

3 tbsp roasted & unsalted sunflower seeds

1 head of iceberg lettuce, leaves separated

1. In the bottom of a medium-sized bowl, whisk together lemon juice, dijon mustard and greek yogurt. Add a pinch of salt and pepper to taste. Add in the drained tuna and flake with a fork.

2. Stir in the dried cranberries, apple, pea shoots and sunflower seeds until nicely combined.

3. Serve tuna salad with a few iceberg lettuce leaves. Dollop a spoonful of tuna in the center of each leaf, roll up, and enjoy!


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