📖 Instructions

1. First things first, let's prep the tuna. Open that can of tuna and drain it well. I usually give it a good pat with a paper towel to remove any excess liquid. Nobody likes a soggy tuna salad!
2. Next, grab your celery. Wash and finely chop it. I aim for about 1/2 cup of finely chopped celery. Don't get too fancy here; small, uniform pieces are key.
3. Now, those briny olives. I love Kalamata olives, but feel free to use whatever kind you prefer. About 1/4 cup, pitted and sliced, should do the trick. If you're feeling adventurous, add some chopped pimentos!
4. Time to mix everything together! In a medium-sized bowl, combine the drained tuna, chopped celery, sliced olives, and plain yogurt. Add a pinch of salt and pepper to taste. Don't be shy with the pepper; a little kick never hurt anyone.
5. Give everything a good stir. Make sure the tuna is evenly coated with the yogurt and the ingredients are well combined. Taste and adjust seasoning as needed. Is it salty enough? Peppery enough? Perfect?
6. Now, for the lettuce. Wash your lettuce leaves thoroughly and let them dry. If you want to be extra fancy, you can gently pat them dry with paper towels. That's right I'm obsessed with this step. You will see in a few minutes why
7. Finally, assemble your lettuce wraps! Spoon a generous amount of the tuna salad into each lettuce leaf. You can fold them in half, roll them up, or eat them open-faced, whatever your heart desires. And don't forget to add a sprig of fresh dill for some extra flavour! If you're like me, and I am, you'll want to make a bunch of these wraps, so don't feel bad if you use two heads of lettuce.
8. Serve immediately, and prepare for flavor overload!