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Ambassador [Associate]
Ambassador [Associate]
  • 467 calories
  • 35 min
  • 4 servings


  • 2 avocados
  • 2 heads butter (Boston) lettuce
  • 4 (6 oz) cans chunk light tuna in water
  • 1 small bunch cilantro
  • 1 lime
  • 2 red bell peppers
  • 1 medium red onion
  • black pepper
  • cayenne pepper
  • Dijon mustard
  • mayonnaise
  • salt


  1. Separate the lettuce into leaves; wash and spin dry in a salad spinner. Alternatively, wash in a colander, then transfer to a clean towel and pat dry. Set aside.
    • 2 heads butter (Boston) lettuce
  2. Wash and dry the the remaining fresh produce.
    • 2 red bell peppers
    • 2 avocados
    • 1 lime
    • 1 small bunch cilantro
  3. Drain the tuna and transfer to a large salad bowl; flake with a fork.
    • 4 (6 oz) cans chunk light tuna in water
  4. Quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Small dice the peppers (cut into ¼-inch cubes) and add to the salad bowl.
  5. Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and small dice the flesh (cut into ¼-inch cubes). Add to the salad bowl.
  6. Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add about ¾ of the cilantro to the salad bowl and save the rest for garnishing.
  7. Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces). Add to the salad bowl.
    • 1 medium red onion
  8. Juice the lime and add to the salad bowl.
  9. Add mayonnaise, Dijon, salt, black pepper, and cayenne pepper to the salad bowl; mix the salad until thoroughly coated in the dressing.
    • 6 tbsp mayonnaise
    • 1 tbsp Dijon mustard
    • 1 tsp salt
    • ½ tsp black pepper
    • ⅛ tsp cayenne pepper
  10. To serve, make the lettuce wraps by spooning the tuna salad into the doubled up lettuce leaves, then garnishing with the remaining cilantro. Enjoy!

Nutrition per Serving

Net Carbs


  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • measuring spoons
  • mixing bowls
  • salad spinner (optional)