Flaked tuna gets tossed with crisp celery, scallion greens, and a generous handful of fresh dill, then folded into a dressing built from full-fat coconut cream, lemon juice, lemon zest, olive oil, turmeric, and a touch of ginger. That dressing turns the salad a soft golden hue and gives it a bright, citrusy tang that cuts through the richness of the tuna. Each portion gets spooned into crisp lettuce leaves and finished with cool cucumber slices and a lemon wedge for squeezing over the top. It's a light, protein-packed lunch with a satisfying crunch in every wrap, and it's a great pick for a dairy free spread. Make the tuna salad ahead and assemble the wraps right before eating so the lettuce stays crisp.
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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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