Canned tuna is a staple that many of us keep on hand in our pantry. It’s convenient and easy-to-use, versatile, shelf-stable and can be used when you need a quick meal. I’m a big fan of tuna and eat it at least once a week. I enjoy it in sandwich, as a topper with on my salads, used in a baked casserole or used as a spread on my favorite Artisan crackers or bread.
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Today’s guest post recipe is courtesy of StarKist. You can check out their website for more free recipes and to learn more about their products. The recipe has a prep time of about 10 minutes and will yield 2 servings.
Mediterranean Tuna Lettuce Wraps Recipe
1 pouch (2.6 oz.) StarKist Selects E.V.O.O.® Yellowfin Tuna with Sun-dried Tomato
1/2 cup cooked orzo
1 tsp. extra virgin olive oil
1 Tbsp. chopped green onion
1/4 cup chopped artichoke hearts
2 Tbsp. chopped roasted red pepper
1/4 cup crumbled feta cheese
8 – 10 small butter lettuce leaves
Place washed lettuce leaves on a plate. In a medium bowl combine orzo with the olive oil. Add vegetable sand cheese and toss well. Mix in tuna to combine. Place a few tablespoons of the pasta mixture in the center of each piece of lettuce. Serve immediately or keep refrigerated until serving time.
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I love finding new ways to use canned tuna or pouches. I have never tried this Starkist flavor and this recipes sound delicious.
I often add artichoke hearts to my tuna sandwich spread. I like the flavors in this dish.
I will have to keep an eye out for the tuna with sun dried tomatoes. That looks very good to me. Having artichoke hearts with it would be delicious.
I’m a fan of Starkist’s pouches that are already flavored. I love Mediterranean flavors, too, so this sounds good to me.
Mediterranean Tuna Lettuce Wraps Recipe is a wonderful idea! A nice healthy lunch for my husband and I and I know we would enjoy this.
I eat tuna all the time but with not fancy added like this. I want to try this and have a different lunch today. Thank you for the idea.
WOW I like tuna fish but end up the same way all the time tuna, clery and mayo. BUT this sounds so good. I never would have added artichoke hearts, roasted red peppers and feta cheese. BUT they are my favorite and I always have them in the cabinet or the refreg. Going to make this