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Thai Spicy Tuna Lettuce Wraps

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A fresh, spicy Thai-inspired dish featuring tuna, herbs, crisp veggies, and a flavorful sesame-lime dressing, all served in lettuce leaves and topped with a spicy mayo drizzle. Perfect as an appetizer or light main meal.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 8 lettuce wraps
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Thai

Ingredients

  • 2 tablespoons Sriracha sauce
  • 2 teaspoons mayonnaise
  • 1 teaspoon Asian red chili paste (sambal)
  • 3 (5-ounce) cans solid white albacore tuna in water, drained
  • ½ cup chopped fresh cilantro
  • ¼ cup chopped Thai basil
  • ¼ cup red bell pepper, diced
  • ¼ cup red onion, diced
  • 1 medium carrot, shredded
  • 6 green onions, chopped (divided)
  • 1 medium jalapeño pepper, seeded and minced
  • 4 teaspoons sesame oil
  • 3 teaspoons Asian red chili paste (sambal)
  • 2 teaspoons toasted sesame seeds
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 medium lime, juiced
  • 1 clove garlic, minced
  • 3 cups gourmet salad greens
  • (Optional) 1 teaspoon chopped fresh cilantro
  • (Optional) 1 teaspoon chopped Thai basil

Instructions

  1. In a small bowl, mix together Sriracha, mayonnaise, and 1 teaspoon sambal to make the spicy mayo. Refrigerate until needed.
  2. In a large bowl, break the drained tuna into large chunks. Add cilantro, Thai basil, red bell pepper, red onion, carrot, two-thirds of the green onions, and jalapeño. Gently mix to combine without breaking the tuna too much.
  3. In a separate bowl, whisk together sesame oil, remaining sambal, sesame seeds, sugar, salt, black pepper, lime juice, and garlic to make the dressing.
  4. Pour the dressing over the tuna mixture and stir gently until everything is well coated.
  5. Spoon the tuna mixture into lettuce leaves. Drizzle with the prepared spicy mayo.
  6. Garnish with the remaining green onions and optional fresh cilantro or Thai basil.
  7. Serve immediately for best texture and flavor.

Notes

  • Use Thai chili peppers instead of jalapeño for more heat.
  • Substitute canned salmon or cooked shrimp for the tuna.
  • Use romaine or iceberg lettuce if butter lettuce is unavailable.
  • Add thinly sliced cucumber or mango for extra crunch or sweetness.
  • Use Greek yogurt instead of mayo for a lighter spicy mayo.
  • Store tuna mixture and spicy mayo separately in the fridge for up to 2 days.
  • Assemble wraps just before serving to keep lettuce crisp.

Nutrition

Find it online: https://savorymomskitchen.com/thai-spicy-tuna-lettuce-wraps/