Elevated Albacore Tuna Salad Lettuce Wraps

1In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, lemon zest (½ teaspoon), salt, and black pepper until the dressing is smooth and fully emulsified.

2Fold the finely diced celery, minced red onion, chopped cornichons, dill, and chives into the dressing. Rinsing the minced red onion under cold water first is a professional secret that removes the harsh sulfurous bite, leaving only a clean crunch.

3Add the drained tuna to the bowl. Using a fork, gently flake the tuna into the dressing, folding it in until evenly coated but still retaining some chunky texture; avoid over-mixing which can turn the salad into a mushy paste.

4Taste the mixture and adjust the seasoning with additional salt, pepper, or a squeeze of lemon if needed. For optimal flavor development, cover the bowl and refrigerate for 15 to 20 minutes to allow the aromatics to meld.

5To assemble, arrange the chilled, dry butter lettuce leaves on a serving platter. Ensure the lettuce is completely dry, as any residual water will dilute the dressing and make the wraps soggy.

6Spoon approximately 1/4 cup of the tuna salad into the center of each lettuce leaf. Garnish with paper-thin radish slices and a light dusting of Aleppo pepper for a subtle heat and professional visual finish. Serve immediately while the lettuce is at its peak crispness.