Name: Greek Yogurt Tuna Salad Lettuce Cups
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cans (5 oz each) tuna in water, drained well; ¾ cup plain nonfat Greek yogurt; 2 stalks celery, finely diced; ¼ cup red onion, finely diced; 1 tbsp Dijon mustard; 1 tbsp lemon juice, fresh squeezed; 2 tbsp fresh dill, chopped; ¼ tsp garlic powder; ¼ tsp black pepper, ground; ¼ tsp salt; ¼ tsp smoked paprika, plus a pinch for garnish; 8 large leaves butter lettuce, rinsed and dried; ½ cup cucumber, diced small; ½ cup cherry tomatoes, halved

Greek Yogurt Tuna Salad Lettuce Cups

Creamy, zesty tuna salad made with Greek yogurt and spooned into crisp butter lettuce for a light, no-cook lunch that comes together in minutes.

By the Diabetic Plate kitchen November 13, 2026

MealLunch

Prep15 min

Total15 min

Serves4

Lunch is one of those meals that can get stuck in a rut. Tuna salad is a classic, but the usual version often leans on mayonnaise and sandwich bread, which can be heavy and high in carbs. We wanted a lighter take that still feels like a treat, so we turned to Greek yogurt and crisp lettuce leaves.

Why Greek Yogurt Works Here

Plain nonfat Greek yogurt brings the creaminess you expect from tuna salad without the heavy fat of mayonnaise. It is thick, tangy, and full of protein, so the salad feels satisfying. A bit of Dijon mustard and fresh lemon juice add the sharp flavor that makes this dish taste bright instead of flat.

Lettuce Cups Instead of Bread

Butter lettuce leaves are soft, sweet, and naturally cup-shaped. They hold the filling well and give you a fresh crunch with almost no carbs. You can serve two cups per person for a light meal or add a side if you are hungry. Romaine hearts are another good choice if you prefer a sturdier cup.

Simple Ingredients and Quick Prep

This recipe needs no cooking at all. Most of the work is draining the tuna and chopping the vegetables, which takes about 15 minutes. Celery and red onion give the salad a satisfying crunch, while fresh dill adds a clean, herbal note. A pinch of smoked paprika adds warmth without any heat.

Making It Fit Your Day

We like to make a batch on Sunday, store the tuna mixture in the fridge, and assemble cups when lunch is ready. The mixture keeps for about three days. Pack the lettuce and vegetables separately so everything stays crisp. Pair the cups with sliced bell peppers or a small portion of quinoa for a balanced plate that keeps you going through the afternoon.

Ingredients (4 servings)

2 cans (5 oz each) tuna in water drained well

¾ cup plain nonfat Greek yogurt

2 stalks celery finely diced

¼ cup red onion finely diced

1 tbsp Dijon mustard

1 tbsp lemon juice fresh squeezed

2 tbsp fresh dill chopped

¼ tsp garlic powder

¼ tsp black pepper ground

¼ tsp salt

¼ tsp smoked paprika plus a pinch for garnish

8 large leaves butter lettuce rinsed and dried

½ cup cucumber diced small

½ cup cherry tomatoes halved

Instructions

Drain the tuna. Open the cans and press the tuna against the lid to remove as much water as you can. Flake it into a medium bowl with a fork.

Mix the yogurt base. Add the Greek yogurt, Dijon mustard, lemon juice, garlic powder, black pepper, salt, and paprika to the tuna. Stir until creamy and evenly blended.

Add the crunchy bits. Fold in the celery, red onion, and fresh dill. Taste and add a squeeze more lemon if you like a brighter flavor.

Prepare the lettuce cups. Gently pat the butter lettuce leaves dry and arrange two per plate or on a platter. Spoon about one-quarter of the tuna mixture into each pair of leaves.

Top and serve. Scatter diced cucumber and halved cherry tomatoes over the cups and add a light pinch of paprika. Serve right away while the lettuce is crisp.

Tips

Draining the tuna well keeps the salad creamy instead of watery, so press it firmly against the can lid.

Keep the lettuce separate until serving so the leaves stay crisp and do not get soggy.

Butter lettuce leaves are soft and cup-shaped, which makes them easy to fill. Romaine hearts also work if you want sturdier cups.

Storage: Store the tuna salad in an airtight container in the refrigerator for up to 3 days. Keep the lettuce, cucumber, and tomatoes in separate containers and assemble just before eating. There is no need to reheat this dish.

Greek Yogurt Tuna Salad Lettuce Cups

Why Greek Yogurt Works Here

Lettuce Cups Instead of Bread

Simple Ingredients and Quick Prep

Making It Fit Your Day