Mealime recipe · lives on in MealPot
Italian Tuna Salad Lettuce Wraps with Cannellini Beans & Olives
- 25 min
- 2–6 servings
- 474 kcal / serving
A light, crunchy toss of beans, tuna, olives, and vegetables wrapped in lettuce for a quick weeknight bite. The mix has bright citrus, tangy olives, and creamy cheese that folds into a satisfying, fiber-forward salad.
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Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- ½ headbutter (Boston) lettuce
- 1 (15 oz) cancannellini (white kidney) beans
- 2 stickscelery
- 1 (6 oz) canchunk light tuna in water
- ½ small bunchItalian (flat-leaf) parsley
- ¼ cupKalamata olives, pitted
- ½lemon
- ¼ (8 oz) blockmozzarella cheese
- 1shallot
- 5sun-dried tomatoes, oil-packed
- shallots
- lemons
From the pantry: black pepper, mayonnaise
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · stirring spoon
Directions
- Rinse and dry all fresh produce, then prep vegetables: cut celery into thin crosswise slices, shred parsley leaves, and set them aside.
- Rinse and drain the cannellini beans in a colander and let them drain while you prep the rest.
- In a medium bowl, zest the lemon and squeeze in the juice; add the minced shallot and stir to blend.
- Add celery, sun-dried tomatoes, artichoke hearts, and olive halves to the bowl; gently mix to combine.
- Cut the mozzarella into small cubes and add to the bowl along with the parsley.
- Drain and flake the tuna, then mix it into the bowl with the beans and a small amount of mayonnaise; season with pepper and fold until evenly mixed.
- Separate the lettuce leaves and arrange two leaves per wrap on plates; spoon the salad onto the lettuce and top with a pinch of reserved parsley.
- Roll each wrapped stack loosely and plate for serving; adjust seasoning if needed and serve.
Two tips
- Make ahead: prep the vegetables and tuna salad up to the step before assembling wraps, then refrigerate.
- Serve with crusty bread or use extra olives as a topping for added texture.
Nutrition per serving
- Calories
- 474 kcal
- Protein
- 32 g
- Carbs
- 45 g
- Fat
- 20 g
- Fiber
- 13 g
- Sodium
- 1128 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.