Tuna Niçoise in Lettuce Cups

Tuna Niçoise in Lettuce Cups

Try this elegant, French salad for a taste of Spring and a great source of "good" fat.

Nutrition Facts

Tuna Niçoise in Lettuce Cups


40 Per Serving


6g Per Serving


1g Per Serving
Calories 40
Total Fat 1.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.5 g
Cholesterol 8 mg
Sodium 68 mg
Total Carbohydrate 2 g
Dietary Fiber 1 g
Sugars 1 g
Protein 6 g

Dietary Exchanges
1 lean meat


Servings  8  

  • 2 Tbsp. chopped red onion
  • 1 Tbsp. red wine vinegar
  • 2 tsp. Dijon mustard (lowest sodium available)
  • 1 tsp. olive oil (extra virgin preferred)
  • 1/4 tsp. dried dillweed (crumbled)
  • 1/4 tsp. sugar
  • 1/8 tsp. pepper
  • 5 oz. canned, very-low-sodium chunk light tuna, packed in water, drained, flaked
  • 16 large Bibb lettuce leaves (about 2 heads)
  • 2 Tbsp. chopped black olives (drained)
  • 2 large eggs, hard-boiled, yolks discarded and whites chopped
  • 4 cherry tomatoes (sliced)


Tip: Click on step to mark as complete.

  1. In a small bowl, stir together the onion, vinegar, mustard, oil, dillweed, sugar, and pepper. Stir in the tuna. Spoon 1 tablespoon of spread onto each lettuce leaf. Top, in order, with the olives, egg whites, and cherry tomatoes.
  2. To eat as a wrap, fold the left and right sides of the lettuce leaf toward the center. Starting from the unfolded side closest to you, roll the wrap towards the remaining unfolded side to enclose the filling.

Cooking Tip: To hard-boil eggs, place them in a small saucepan. Cover with cold water by 1 to 2 inches. Bring to a full, rolling boil. Remove from the heat. Let the pan stand, covered, for 15 minutes. Tap the egg and/or roll it on a flat surface to crack the shell. Peel the eggs under cool running water to easily release the white from the shell.

Tip: Serving size 2 cups