Wild-caught tuna gets flaked and folded into a creamy, golden dressing built from full-fat coconut milk, coconut aminos, apple cider vinegar, and warm turmeric and ginger — no dairy, soy, or added sugar in sight. Crunchy celery, grated carrot, and scallion greens add texture and freshness, while cilantro and a squeeze of lime brighten every bite. The whole mixture gets spooned into crisp butter lettuce cups, so you get all the satisfaction of a classic tuna salad without any grains or bread weighing it down. It's a light, protein-packed lunch that comes together in minutes and holds up beautifully whether you're meal-prepping or serving it fresh. This one's a genuinely solid pick for a Whole30 kitchen — clean ingredients, bold flavor, and nothing to second-guess on the label.
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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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