This bright, golden tuna salad skips mayo entirely, swapping in creamy coconut milk and warming turmeric for a dressing that's rich without being heavy. Wild-caught tuna gets folded with crunchy celery, grated carrot, scallion greens, and fresh cilantro, then brightened with lime juice and apple cider vinegar for a punch of tang in every bite. Ground ginger and turmeric bring gentle warmth and color, turning a simple pantry staple into something that feels a little more special. Spooned into crisp butter lettuce leaves with cool cucumber slices, it's a light, no-cook lunch that comes together in minutes. The combination of turmeric, ginger, and coconut milk makes this an easy, flavorful choice to add into an anti-inflammatory routine.
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In a small bowl, whisk together the coconut milk, coconut aminos, apple cider vinegar, turmeric, ginger, and salt until smooth and evenly combined.
Add the drained tuna to a large mixing bowl and break it into small flakes with a fork.
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