Creamy, golden, and packed with bright flavor, this tuna salad is the kind of lunch that feels indulgent without derailing your healing protocol. Full-fat coconut milk stands in for the usual mayo, creating a rich, velvety dressing that coats every flake of wild-caught tuna beautifully. Turmeric and ginger bring warmth and depth, while fresh lime juice, cilantro, and scallion greens keep things lively and fresh. Coconut aminos add that savory, umami-like note you might miss from soy-based condiments — no nightshades, no grains, no compromise. Crisp butter lettuce leaves do the heavy lifting as wraps, making this naturally grain-free and incredibly easy to assemble. Finely diced celery and grated carrot add satisfying crunch and color throughout the salad. This recipe makes four servings, so it's a smart option for meal-prepping a week of clean, compliant lunches.
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