Serves 2

Total Time: 20 minutes 


  • 2 tablespoons capers, plus 1 tablespoon of brine
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ cup mayonnaise 
  • Black pepper and sea salt, to taste
  • 1 head butter lettuce, root removed, leaves separated
  • 1 container oil-packed tuna 
  • ½ avocado, pitted and cut lengthwise into thin slices
  • ½ cup quartered cherry or grape tomatoes
  • ½ cup thinly sliced cucumbers
  • Chopped scallions, to serve (optional)


  1. In a small bowl, whisk together the caper brine, lemon juice, mustard, mayonnaise, salt and pepper to taste. Refrigerate until ready to use. 
  2. Double up the butter lettuce leaves end to end, so you have a sturdy cup shape for each wrap. You should end up with roughly eight wraps.
  3. Drain the tuna and divide it equally between each wrap. Top each wrap with equal amounts of avocado, tomatoes and cucumbers. 
  4. Drizzle the caper lemon dressing lightly over each wrap and top with the capers and chopped scallions, if using. Serve with extra dressing on the side. Enjoy!

About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website:

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