Bright, protein-packed, and full of anti-inflammatory powerhouses, this tuna salad skips the mayo-heavy route in favor of a creamy coconut cream dressing spiked with turmeric, ginger, and plenty of fresh lemon juice. Crisp celery, sliced scallions, and a generous handful of fresh dill fold right into the flaked tuna, giving every bite a clean, herby crunch. A drizzle of olive oil rounds out the dressing with just enough richness, while the turmeric and ginger bring warm, earthy depth that does double duty on flavor and function. Piled into crisp butter lettuce cups with a few cucumber slices tucked in, it eats light but satisfying — no bread, no fuss, just a fork-tender scoop wrapped in a crunchy leaf. Squeeze a lemon wedge over the top right before eating for an extra bright finish. It's a simple, no-cook lunch that fits beautifully into an anti-inflammatory way of eating.
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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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