Golden turmeric and coconut milk turn everyday canned tuna into something bright and craveable, whisked with coconut aminos, apple cider vinegar, and a hit of fresh ginger for real depth. Crunchy celery, grated carrot, and scallion greens add texture in every bite, while cilantro and a squeeze of lime keep things fresh and zippy. The whole mixture gets piled into crisp butter lettuce cups, so each wrap stays light, cool, and easy to eat with your hands. A few cucumber slices tucked inside add extra crunch, and lime wedges on the side let everyone brighten their portion to taste. It's a fast, protein-packed lunch that comes together in one bowl with minimal cleanup. This one is a solid pick for an egg free kitchen, no special planning required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
