My Emergency Go-To Recipe: Tuna Avocado Lettuce Wraps
Even the most organized people sometimes get caught totally unprepared.
You know… wake up one morning, work out, shower, eat breakfast then get all prepped up and ready to go to work… then, just as they are about to head out the door, they realize they haven’t a lunch for that day.
In total disbelief, they frantically search the fridge in hopes of finding some decent leftovers that they could just grab and shove in their bag… to no avail!
And unfortunately, there’s no time to prepare anything just then, ‘cuz they’re already running late.
Yeah. That happens to me sometimes…
And sometimes, too, I will be stuck without power for like, 45 hours, so cooking isn’t really an option!
When that happens, this super simple recipe right here would be the one meal that I always turn to; what I like to call my “ultimate-emergency-go-to-recipe”.
And that holds especially true when I’m doing a Whole30®.
This is mainly comprised of mashed hard boiled eggs, avocado, canned tuna fish and green olives. Nothing fancy, but oh so yummy!
Hard boiled eggs, I pretty much always have in the refrigerator. They are such a great little life saver and make for an awesome quick and nutritious snack, plus they keep for a fairly long time. No reason not to have ’em handy…
Avocados? I can’t be without them. I have this great rotation system where I always have at least 6-10 on hand:
- one or two that are ripening on the counter;
- some that have already ripened and have been returned to the fridge until I’m ready to eat them (which doesn’t usually take too long);
- a bunch that are totally rock hard and waiting for their turn to get all nice and warm and soft and creamy and ripe on the counter.
Canned tuna fish and sliced olives are also on my list of absolute essentials and I usually keep a fairly good reserve of both of these items in the cupboards.
So when I’m caught totally unprepared, all I have to do is grab a couple of eggs, an avocado and a can of tuna fish, throw a couple of tablespoons of sliced olives along with a few pinches of spices in a little plastic container, put a few lettuce leaves in a little plastic bag (or plain grab the whole head) then shove all of that right into my purse.
The actual prep work, I do at the office during my lunch hour as it doesn’t require any fancy tools, or even electricity for that matter! I’ll often prep this right at my desk. Just one thing: if you’re gonna do that, make sure that you have a can opener at work, as well as a bowl to mix everything up.
But if like me you happen to eat at work often, I’m guessing that you probably have a drawer or two there that is entirely dedicated to your little kitchen arsenal…
You know, this recipe is no exact science either, so you can really have fun and play with the ingredients if you want. For instance, you could use salmon or cooked chicken instead of tuna, and use more or less eggs or plain leave them out if you were so unlucky as to not have any on hand.
You could also add some crunchy celery, fresh parsley, grated carrots or chopped radishes; even diced apples are pretty good. Raisins work surprisingly well too, if you’re in the mood for a little bit of a sweet touch!
Sometimes, I like to add a little bit (or a lot) of mayonnaise too, instead of the extra virgin olive oil.
But I save the fancy substitutions for when I’m at home and actually feel like eating this…
For those days when I’m in an pinch, without power or caught completely unprepared, I like to keep it real simple: eggs, tuna, avocado, olives, salt and pepper.
Sometimes, even the lettuce gets a leave of absence…
Trust me, this is just as good eaten by the spoonful!
Tuna Avocado Lettuce Wraps
- 2 hard-boiled eggs, roughly mashed with a fork
- 1 can light tuna, drained (Wild Planet strongly recommended!)
- ½ ripe avocado, diced
- ¼ cup sliced green olives
- 1 tsp extra virgin olive oil
- ¼ tsp cumin
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- Generous pinch cayenne pepper
- Generous pinch white pepper
- Salt and black pepper to taste
- 6-8 Boston lettuce leaves, washed and spun dry
- In a small mixing bowl, add all the ingredients except the lettuce leaves. Mix until well combined.
- Transfer to a cute little serving bowl and serve with the fresh lettuce leaves.
- Spoon a little bit of the tuna mixture onto a lettuce leaf, roll into something that looks like a wrap and eat up.
- Repeat for as long as you have some of that tuna mixture left.
- You're also allowed eating some, or even all of it, by the spoonful if you want. I swear, the lettuce wrap police ain't gonna visit you!
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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33 Comments on “My Emergency Go-To Recipe: Tuna Avocado Lettuce Wraps”
This is the tastiest looking tuna salad I have EVER SEEN!
Why thank you so much, GiGi! 🙂
Can you tell me why the sodium is so high in your Tuna Avocado Lettuce Wraps recipe? Would it be the olives?
It’s between the olives and the tuna, I guess… but yeah, olives do tend to be pretty salty. I personally don’t see it as a bad thing, though! 😉
That looks so good!
Sadly I think I would have to save this for eating at home. Where I work there is no kitchen space, and I don’t have a desk even.
I don’t think it would be a good idea to mix this up on my massage table or the next person would be lying there, sniffing and thinking “why does this smell of fish?”
LOL! I totally agree, Salixisme! Fishy smells and massages don’t really walk hand in hand…
I guess you’d have to premix it at home and eat it as far away from the massage table as possible. Or, replace the tuna with chicken!
This looks so tasty, fancy or not this would be a winner anytime.
This sounds delicious! I am so relieved to know that at least one other person in the world shares my avocado collection and rotation system!
Oh, Kim… a day without avocado just isn’t a day, right! That moment of panic that I get when I realize I forgot to take some out to ripen and am all out of ripe avocados! Worst feeling in the world! 😉
I’d have to agree… a day without Avo is not a good day. I live in RSA and we have avos most of the year, they fall off the trees and we cant keep up but not they are scarce 🙁
I’m not a fan of olives. Do you have a fun substitute?
Hmmm… let’s see. Capers? Pickles? Celery? Walnuts? Bell peppers? Pickled turnips? Or maybe even pickled eggplants! Just let your imagination go wild… the possibilities are endless! 🙂
The sodium content is very high!!! But looks good. I will exclude the olives since I don’t care for them.
And that’ll take your sodium content way down, too! 😉
I like how your nails match the lettuce. It looks nice for the pictures. I’m all for lettuce wraps!
Love avacado! Thanks for this yummy recipe, I will try it this weekend. You have a great website, I really like how your recipes are formated too. Thank you for sharing!
Thank you for posting all these delicious recipes, I have so many of your recipes open on my tab bar, when I go down to the bottom of the page I see another one I want to try…they all looks so wonderful lol.
Can’t wait to try this…just saw Costco had Wild Planet tuna on sale this week so I’m going to pick up some and try this and your other Super Simple tuna salad you posted today on facebook.
Aw, thank you so much for your kind words, Samantha, you are a real gem!
And Wild Planet Tuna is on sale at Costco? I HAVE to get me some of that!!! Especially since I’m now all out and still want some of that salad you just referred to. I’m telling you, I really just can’t get enough of it. Hope you enjoy it too! 🙂
Love this recipe. I am currently one week into my Whole 30 and your recipes are making it super easy. Thanks for doing what you do! Even my 14 year old niece has been loving the meals lol!
Love how your nail polish matches the wrap in the last picture!! 🙂 Thanks for this yummy recipe!
Haha! Thanks Trissa! I didn’t even do it on purpose… 🙂
This looks so yummy! I do have one question – is this a single serving?
It is for me, Andrea! 🙂
I do something similar. I use dill relish instead of olives. I don’t really like olives. And I love relish in my tuna. I also dress some diced tomatoes in balsamic vinegar and and olive oil and throw them on top.
Oooh, love the idea of tomatoes and balsamic. I might have to give that one a try. Thanks for the tip!
I’m allergic to eggs – do you have a substitute idea?
You can simply leave them out, Lindsey…
Thanks for this! I searched for “canned tuna paleo recipes” and this is EXACTLY what I had in mind, something awesome but easy 🙂
Thank you Nico! Hope you like it as much as I do! 🙂
You should try the version with Salmon, too. I think I like that one even more…
Omg, This was absolutely amazing!
Glad to hear, Daniel! 😀
Thanks a bunch for letting me know, too. I greatly appreciate that!
I want to add some grapes and celery to this? thoughts?
Oh yeah! I would totally go for it! 🙂