Anti Inflammatory Curried Tuna Salad with Coconut Mayo
Total time25 min
Prep time15 min
Cook time0 min
4.9(27)
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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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