AIP Friendly Curried Tuna Salad with Coconut Mayo
Tuna salad sounds simple enough, but the usual versions are loaded with egg-based mayo, seed-heavy spices, and condiments that make them a hard no for anyone following a strict elimination protocol. This one flips the script with a creamy coconut cream dressing spiked with coconut aminos and apple cider vinegar — no eggs, no nightshades, no seed spices in sight. Turmeric, ground ginger, and Ceylon cinnamon bring that warm, curry-forward flavor you're craving without stepping outside protocol-approved territory. Finely diced celery and apple add crunch and a subtle sweetness that makes every bite feel a little more interesting than your average lunch. The scallion greens keep things bright and oniony without the fructan load that comes from using the whole stalk. A quick chill in the fridge lets all those flavors meld together beautifully, and the whole thing comes together in minutes with no cooking required. Serves four, so it's easy to meal-prep and keep on hand for the week ahead.
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Learn more →Ingredients
4 servings
- 2 cans (5 oz each) tuna packed in water, drained
- ⅓ cup coconut cream
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp turmeric
- ½ tsp ground ginger
- ¼ tsp ceylon cinnamon
- ¼ tsp salt, or to taste
- 2 stalks celery, finely diced
- 3 scallions (green tops only), thinly sliced
- ½ medium apple, finely diced
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a small bowl, whisk together the coconut cream, coconut aminos, apple cider vinegar, turmeric, ground ginger, Ceylon cinnamon, and salt until smooth and evenly combined.
- 2
Place the drained tuna in a large mixing bowl and break it apart with a fork until no large chunks remain.
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