These low-carb delicious Tuna Lettuce Wraps are a flavorful and satisfying dish made with tuna steaks, a tasty soy and chili based sauce, and edamame, served in a lettuce wrap.
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Are you on a quest for a meal that’s both low in carbohydrates and high in flavor? Allow us to introduce you to our Low-Carb Tuna Lettuce Wraps. This recipe is a delightful blend of savory, zesty, and fresh ingredients that will fit seamlessly into your low-carb diet plan.
Combining the heartiness of tuna, the crispness of fresh vegetables, and the lightness of lettuce, these wraps are both satisfying and guilt-free. They are perfect for a quick lunch, a light dinner, or even as a wholesome snack. Plus, they’re easy to make, meaning you can have a nutritious meal ready in no time.
This recipe promises a burst of flavors and textures, and a delightful departure from the usual low-carb fare.
Ingredients Needed
- Soy sauce – I use low sodium to keep the salt down. You can use tamari if you prefer to keep it gluten free.
- Light brown sugar – You can use a brown sugar substitute if you want to lower the sugar profile
- Gochujang sauce – This is our favorite type, but you can choose any kind of chili sauce
- Ground ginger – Freshly ground adds the most flavor and aroma.
- Toasted sesame oil – Use a high quality oil for the best flavor.
- Tuna steaks – Choose a high quality tuna steak, fresh or frozen. Canned tuna will not have the same freshness, flavor, or texture.
- Green onions – These give a great flavor and aroma to the beef.
- Garlic – Freshly minced garlic adds the best flavor and aroma.
- Butter or Boston Bibb Lettuce – These types of lettuce have the best leaves for making lettuce wraps from. You could also use a small head of romaine or radicchio.
- Toasted sesame seeds – These are for the sauce and for garnish.
- Veggies: shelled edamame beans, sliced carrots, cucumbers, etc.
How to Make Tuna Lettuce Wraps
In a bowl, whisk together the soy sauce, brown sugar, Gochujang sauce, ground ginger, garlic, and sesame seeds. Set the sauce aside.
Pour the sesame oil into a skillet over medium-high heat. When hot, add the tuna steak and cook for 2-3 minutes per side, just to get a sear on each side. You don’t want to overcook the tuna. Pour in the sauce. Sauté again for one minute per side to allow the tuna to soak up the sauce. It should be slightly raw in the middle and measure around 130° F in the center.
Remove the tuna from the pan and let it rest on a cutting board while you prepare the lettuce wraps.
If you want to use your air fryer instead, it’s a great way to cook tuna steak. Just preheat for 3 minutes on 400° F, then cook for about 6 minutes, flipping at the halfway point. You can pour the sauce onto the tuna after you’ve chopped it, and let it soak for a few minutes before putting the tuna on the lettuce.
To assemble the lettuce wraps, add the edamame, sliced carrots, and cucumbers to the lettuce leaves. Chop the tuna and add it on top of the veggies. Garnish with the green onions, and sesame seeds. You can add additional chili sauce to the top too, if you want more heat.
Additional Helpful Tips
- Select crisp and fresh lettuce leaves that are sturdy enough to hold the filling.
- If using canned tuna, drain the excess liquid from the fish to prevent the dish from becoming too greasy.
- These lettuce wraps are great for meal prep, so consider doubling the recipe to enjoy it throughout the week.
Storing Options
If you have leftover tuna, store it in an airtight container in the refrigerator for up to 3 days. Reheat the beef in a skillet or in the microwave before using it to assemble new wraps.
If you have already assembled the lettuce wraps, they are best eaten immediately. However, if you need to store them, wrap each lettuce wrap tightly in plastic wrap or foil and store them in an airtight container in the refrigerator for up to 2 days. To reheat, microwave the wraps for 15-20 seconds or until heated through.
If you want to store the components separately, store the cooked beef in an airtight container in the refrigerator for up to 3 days, and store the lettuce leaves and any additional toppings in separate containers. When ready to serve, assemble the wraps with the desired amount of filling and toppings.
Frequently Asked Questions
Can I freeze the tuna filling?
Yes, you can freeze the tuna filling in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating. This is a great way to have an easy low-carb meal on the go for when you’re too busy or don’t have the time to make something.
Can I use a different type of fish instead of fish?
You can substitute with any type of fish you prefer. However, keep in mind that the flavor and texture may be slightly different. We like to make these lettuce wraps with all kinds of different meats to keep it fun and fresh. Try using cod, halibut, or shrimp.
Can I double or triple the recipe?
You can easily double or triple the recipe to feed a larger crowd or for meal prep purposes. These are great to serve for a party where there are gluten free guests or people on a low-carb diet.
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Delicious Tuna Lettuce Wraps
Ingredients
- 1/4 cup (59 ml) low sodium soy sauce or tamari
- 2 tablespoons (24 g) light brown sugar or brown sugar substitute
- 1/2 teaspoon (2 ml) Gochujang sauce or other chili sauce
- 1/4 teaspoon (0.5 g) ground ginger
- 1 teaspoon (2 g) toasted sesame seeds plus more for garnish
- 2 teaspoons (9.86 ml) sesame oil
- 1 pound (454 g) fresh tuna steaks
- 2 (2) green onions chopped, divided
- 2 cloves garlic minced
- 1 (1) head butter or Boston Bibb lettuce leaves separated
- edamame, sliced carrots, and cucumbers toppings
Instructions
- In a bowl, whisk together soy sauce, sugar, Gochujang sauce, ground ginger, and sesame seeds. Set aside.
- Pour the sesame oil into a skillet over medium-high heat. When hot, add the tuna steaks and cook for 2-3 minutes per side, just to get a sear on each side. Do not overcook. Pour in sauce. Sauté again for one minute per side to allow the tuna to soak up the sauce. It should be slightly raw in the middle and measure around 130° F.
- To assemble, add the edamame, sliced carrots, and cucumbers to each lettuce leaf. Chop the tuna and add it on top. Garnish with remaining green onion and sesame seeds.
Notes
- You can add additional chili sauce to the top if you want more heat.
- The tuna should be slightly raw in the middle and measure around 130° F in the center.
- Let the tuna rest on a cutting board while you are filling the lettuce wraps with veggies.
- Use the air fryer to cook the tuna instead. Just preheat for 3 minutes on 400° F, then cook for about 6 minutes, flipping at the halfway point. You can pour the sauce onto the tuna after you’ve chopped it, and let it soak for a few minutes before tutting the tuna on the lettuce.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.