Paleo Coconut-Turmeric Tuna Salad Wraps

Total time15 min

Prep time15 min

Cook time0 min

Golden with turmeric and rich with full-fat coconut milk, this tuna salad gets its creamy texture without a trace of the usual mayo-heavy base. Wild-caught tuna is flaked and folded with crisp celery, grated carrot, and scallions, then brightened with fresh lime juice and a savory hit of coconut aminos in place of soy. Ginger and cilantro add a fragrant lift, and the whole mixture gets piled into crunchy butter lettuce leaves for a light, handheld lunch with real crunch in every bite. Cucumber slices and extra lime wedges on the side make it feel like a full meal rather than an afterthought. It's a fresh, protein-packed option that fits neatly into a Paleo kitchen, whether you're meal-prepping for the week or need something quick for a weekday lunch.

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Ingredients

4 servings

For the tuna salad

3 cans (5 oz each) wild-caught tuna in water, drained
Sustainab Tuna Lt Chnk Watr No Salt - 5 Oz Sustainab Tuna Albacore Chunk Water - 5 Oz Natural Sea Yellow Fin Wild Can Tuna Unsalted Natural Sea Chunk Light Yellow Fin Can Tuna With Salt CENTO Tuna Solid Pack Light - 5 Oz
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⅓ cup full-fat coconut milk
1 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp ground turmeric
½ tsp ground ginger
¼ tsp fine sea salt, plus more to taste
2 stalks celery, finely diced
1 medium carrot, peeled and grated
3 scallions (green tops only), thinly sliced
2 tbsp fresh cilantro, roughly chopped
1 tbsp fresh lime juice

For serving

8 large butter lettuce leaves, washed and dried
½ medium cucumber, thinly sliced (optional)
lime wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the coconut milk, coconut aminos, apple cider vinegar, turmeric, ginger, and salt until smooth and evenly combined.
2
Add the drained tuna to a large mixing bowl and break it into small flakes with a fork.

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