Wild-caught tuna gets flaked tender and tossed with a golden coconut milk dressing brightened by turmeric, ginger, and a splash of apple cider vinegar for real tang. Coconut aminos bring a savory depth in place of the usual bottled sauces, while crunchy celery, grated carrot, and scallions keep every bite fresh and textured. A handful of cilantro and a squeeze of lime juice tie the whole mixture together before it gets spooned into crisp butter lettuce cups. Sliced cucumber adds a cool crunch, and extra lime wedges on the side let everyone brighten their own portion. It's a light, no-cook lunch that comes together in minutes and holds up well for meal prep. This one is an easy, satisfying pick for a dairy free kitchen.
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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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