Meal Type, Salads, Entrées, Appetizers

Mediterranean Tuna Lettuce Cups

Total Time 12 Servings


  • 12 large lettuce leaves, preferably bibb lettuce
  • 2 (5-ounce) cans of Genova Yellowfin Tuna in Olive Oil, drained
  • ¾ cup quartered grape tomatoes
  • ⅓ cup olives (kalamata, green, or assorted), roughly chopped
  • ⅓ cup toasted slivered almonds
  • 1 mini cucumber, thinly sliced and halved (about ¾ cup)
  • ¼ cup thinly sliced red onion, roughly chopped
  • 1 Tablespoon capers, drained
  • 1 lemon, cut into wedges


  1. Prepare your lettuce cups by picking 10-12 of the largest leaves from your head of lettuce. Gently wash them and pat them dry with paper towels; put them aside.
  2. To a large mixing bowl, add the drained Genova Yellowfin Tuna, tomatoes, olives, toasted almonds, cucumbers, red onions, and capers. Spritz the juice of half of a lemon over the ingredients and gently toss the ingredients until well mixed.
  3. Spoon the tuna mixture into each lettuce cup and serve with lemon wedges for extra spritzing.