Go Back


  • 1 head of lettuce
  • 2-3 stalks celery
  • 2 cans of tuna
  • 1/4 cup dill chopped optional
  • 1/2 cup mayonnaise or veganaise or chiptole mayo
  • dash of salt


  • Cut bottom 1" off of lettuce to easily separate leafs. Rinse and let dry.
  • Slice celery into thirds lengthwise then chop into tiny pieces. In a large bowl mix celery with 2 cans of drained tuna, mayo, dill and a dash of sea salt. Mix and adjust mayo to desired consistency.
  • Fill lettuce leafs with tuna and serve with chips to scoop up whatever falls.