Spicy, Crunchy Tuna Salad Lettuce Cups

Katherine Gillen

This is not your deli’s tuna salad—OK, it kinda is, but with a twist. Meet spicy, crunchy tuna salad lettuce cups. They’re like your protein-packed, cheap lunch staple, but with lettuce instead of bread (refreshing!) and plenty of our fave condiment, chile crisp. We like the one from Fly by Jing, but you can also make your own if you’re feeling ambitious.

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One 6-ounce can tuna, drained

¼ cup finely chopped celery (about 2 stalks)

2 tablespoons finely chopped sweet onion

¼ cup mayonnaise

1 teaspoon rice vinegar

1 jalapeño

Kosher salt and freshly ground black pepper

Lettuce leaves and chile crisp, to serve


1. In a small bowl, combine the tuna, celery, onion, mayonnaise and vinegar.

2. Thinly slice half of the jalapeño into rounds. Set aside. Finely chop the remaining half and add to the tuna salad mixture; stir to combine. Season to taste with salt and pepper.

3. To serve, spoon some of the tuna salad into the lettuce leaves and top with the reserved jalapeño slices and chile crisp.