Flaked tuna gets tossed with crisp celery, scallion greens, and a generous handful of fresh dill for a salad that's bright and full of texture. The dressing is where this one shines: creamy coconut cream whisked with fresh lemon juice, zest, olive oil, turmeric, and ginger, giving the whole thing a golden hue and a citrusy punch without any heaviness. Everything gets folded together until just coated, then spooned into crisp butter lettuce leaves with cool cucumber slices tucked alongside for crunch. It's a light, no-cook lunch that comes together in minutes and still feels special enough for company. Squeeze a little extra lemon over the top just before eating, and it's a reliably satisfying option to add to your egg free rotation.
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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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