A refreshing and flavorful twist on the classic tuna salad, perfect for a light lunch or snack.
Drain the tuna and place it in a medium bowl, breaking it into chunks with a fork.
Ensure the tuna is well-drained to avoid excess moisture in the salad.
Dice the tomatoes and red onion, and chop the cilantro finely.
Use a sharp knife for clean cuts and to preserve the freshness of the vegetables.
Add the diced vegetables, cilantro, lime juice, and salt to the bowl with the tuna.
Mix gently to keep the tuna chunks intact for better texture.
Refrigerate the mixture for at least 30 minutes to allow the flavors to meld.
Cover the bowl with plastic wrap to keep the salad fresh while chilling.
Lay out the lettuce leaves and spoon the tuna mixture onto each leaf.
Use crisp lettuce leaves to ensure the wraps hold their shape.
Serve the wraps with a side of baked corn tortilla chips.
Arrange the wraps and chips on a platter for an appealing presentation.
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