Crunchy Tuna Salad Endive Wraps

Tuna Salad loaded with veggies like celery and broccoli, served in endive leaves make a quick and easy, low-carb lunch.

Tuna Salad Wraps

If you enjoy lettuce wraps, you’ll love these tuna salad endive wraps. This bright, crunchy tuna salad gets its flavor from chopped red onion and a splash of red wine vinegar, while celery and small broccoli florets add fresh crunch and texture. Endive leaves work perfectly as crisp, small cups for scooping the salad, making these wraps an easy, low-carb lunch or light dinner. The mix is quick to assemble and adapts well to meal prep.

Why this recipe works

This tuna salad is simple but satisfying. Canned light tuna provides lean protein while mayo binds the ingredients without overpowering them. Red wine vinegar brightens the overall taste and balances the creaminess. The vegetables—celery, red onion and broccoli—add fiber, color and crunch, making each bite interesting. Using endive or another sturdy lettuce leaf keeps the wrap low in carbohydrates and adds a fresh, slightly bitter contrast that pairs well with the tuna.

Ingredients

• 1 (5 ounce) can light tuna in water, drained
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1/4 cup broccoli florets, chopped small
• 2 tbsp light mayonnaise (use regular mayonnaise if following a keto approach)
• 1 tsp red wine vinegar
• 1 head endive, leaves separated and rinsed

Instructions

1. Place the drained tuna in a medium bowl and flake with a fork.
2. Add the chopped celery, red onion and broccoli florets.
3. Stir in the mayonnaise and red wine vinegar until everything is evenly coated. Taste and adjust with additional vinegar, mayonnaise or a pinch of salt and pepper if desired.
4. Spoon the tuna mixture into individual endive leaves and serve immediately.

Serving suggestions and variations

• Any crisp lettuce works if you don’t have endive—radicchio, butter lettuce, romaine or bibb leaves are excellent alternatives.
• To make a sandwich, pile the tuna on a slice of whole-grain or sourdough bread and toast if you like. A hearty bread like a seeded whole-grain loaf pairs well.
• Make it heartier by adding diced avocado, chopped hard-boiled egg, or a handful of arugula for peppery flavor.
• Swap the light mayonnaise for Greek yogurt or a mix of yogurt and mayo for a lighter dressing with tang.
• For extra zing, add a teaspoon of Dijon mustard or a pinch of celery seed.

Meal prep and storage

This tuna salad is ideal for meal prep. Prepare the salad and store it in an airtight container in the refrigerator for up to 3 days. Keep the endive or other lettuce leaves separate and assemble just before serving to preserve crispness. To pack for lunches, portion the salad into small containers and bring the leaves in a separate container or wrapped in a paper towel inside a plastic bag to prevent wilting.

Nutrition (per serving)

• Yield: 2 servings
• Serving size: 1/2 cup salad plus endive
• Calories: 160 kcal
• Protein: 22 g
• Carbohydrates: 4.5 g
• Fat: 6 g
• Fiber: 1 g
• Sodium: 415 mg
• Sugar: 1 g

More canned tuna recipe ideas

• Tuna Casserole
• Tomato Tuna Melts
• Mayo-less Tuna Macaroni Salad
• Italian Tuna and Brown Rice Salad (Riso e Tonno)
• Chickpea Tuna Salad

This simple tuna salad is versatile, nutritious and ready in minutes—perfect for quick weekday lunches or light dinners. Whether you serve it in endive leaves for a low-carb option or on toasted bread for a more filling meal, it’s an easy recipe to keep in your weekly rotation.