Flaky tuna gets tossed with crisp celery, scallion greens, and a generous handful of fresh dill for a salad that's crunchy, herby, and full of texture in every bite. The dressing is where this one really shines: creamy coconut cream meets bright lemon juice and zest, a drizzle of olive oil, and warm notes of turmeric and ginger for a sunny, golden coating that clings to every flake of tuna. Spooned into crisp butter lettuce leaves with cool cucumber slices tucked alongside, these wraps are light, refreshing, and easy to eat with your hands. A squeeze of extra lemon at the table keeps the flavor bright and balanced without leaning on anything heavy. It's a naturally low-sodium way to enjoy a classic tuna salad, letting citrus, herbs, and spice do the seasoning instead. This one's a smart pick for anyone watching their sodium intake but still craving something punchy and satisfying.
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In a small bowl, whisk together the coconut cream, lemon juice, lemon zest, olive oil, turmeric, ginger, and salt until smooth and evenly combined.
In a large mixing bowl, combine the drained tuna, celery, scallion greens, and fresh dill. Use a fork to break up any large chunks of tuna until the mixture is evenly flaked.
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