
This tuna salad gets its creamy texture from full-fat coconut milk instead of a mayo-heavy base, brightened with turmeric, ginger, and a splash of apple cider vinegar for tang. Crunchy celery, grated carrot, and scallions fold right in for texture, while fresh cilantro and lime juice keep every bite tasting light and vibrant. Piled into crisp butter lettuce leaves with a few cucumber slices tucked in, it turns into a low-carb, protein-packed wrap that's satisfying without feeling heavy. The wild-caught tuna delivers a solid dose of lean protein, and the fiber-rich vegetables help round out a balanced, blood-sugar-friendly lunch. It's a quick, no-cook option that works well for a PCOS-friendly meal plan, whether you're packing lunch ahead or throwing it together for a fast weeknight dinner.
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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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