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Dinner recipe · from the recipe book

Tuna, White Bean and Feta Lettuce Wraps

Briny tuna and creamy cannellini tossed in a lemony mustard dressing, wrapped in crisp, cool romaine with juicy tomatoes, crunchy cucumber and salty feta.

Tuna, White Bean and Feta Lettuce Wraps

Ingredients

  • 1 lb450 gLight tuna, canned in water, drainedflaked
  • 1⅓ cups250 gGreat northern or cannellini beans, canned, drained and rinsedlightly mashed
  • 6⅓ cups chopped300 gRomaine lettucelarge whole leaves, washed and patted dry
  • 1⅓ cups200 gCherry tomatoesquartered
  • ½ medium (8 in.)150 gCucumberfinely diced
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • 9 large olives40 gBlack olives, cannedchopped
  • ¼ cup chopped40 gRed onionfinely diced
  • ¼ cup chopped15 gFresh parsleychopped
  • 2 tbsp30 gLemon juice
  • 2 tbsp30 gOlive oil
  • 2 tbsp30 gYellow mustarddivided
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare all the vegetables first: wash and dry the romaine leaves, quarter the cherry tomatoes, dice the cucumber and red onion, chop the olives and parsley, and crumble the feta.
  2. Make the dressing: in a large bowl, whisk the lemon juice, olive oil, half of the mustard and the black pepper until smooth.
  3. Add the great northern beans to the dressing and lightly mash about half of them with a fork so the filling holds together.
  4. Fold in the tuna, cucumber, red onion, olives and parsley until evenly coated.
  5. Lay the romaine leaves out in pairs, overlapping them slightly, and spread the remaining half of the mustard thinly over the inside of the leaves.
  6. Spoon the tuna and bean filling onto the leaves, top with the cherry tomatoes and feta, then fold or roll the leaves around the filling and serve cold.

Contains: Milk, Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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