AIP Friendly Lemon-Dill Tuna Salad Wraps
Bright, herby, and genuinely refreshing, this tuna salad is the kind of lunch that feels indulgent without derailing your healing protocol. The dressing is where the magic happens — full-fat coconut cream stands in for the usual mayo, blending with fresh lemon juice, zest, and a touch of olive oil into something creamy and tangy that you'll want to put on everything. Ground turmeric and ginger add a warm, anti-inflammatory backbone that makes this more than just a basic tuna mix. Finely diced celery and fresh dill keep every bite lively and textured, while scallion greens bring a mild oniony note that stays within protocol guidelines. The whole thing gets spooned into crisp butter lettuce cups, so you get that satisfying wrap experience without any grain-based tortillas in sight. It comes together in minutes with no cooking required, making it a genuinely easy option for busy weekdays when you need something nourishing fast. Serves four, so it's perfect for meal-prepping a few days of lunches ahead of time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the tuna salad
- 3 cans (5 oz each) tuna packed in water, drained
- 3 stalks celery, finely diced
- 4 scallions (green tops only), thinly sliced
- 3 tbsp fresh dill, finely chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
For the dressing
- ¼ cup full-fat coconut cream
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp lemon zest
- 1 tbsp olive oil
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, or to taste
For serving
- 8 large butter lettuce leaves, washed and dried
- ½ english cucumber, thinly sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the coconut cream, lemon juice, lemon zest, olive oil, turmeric, ginger, and salt until smooth and evenly combined.
- 2
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!