Flaky tuna gets tossed with crisp celery, scallion greens, and a generous handful of fresh dill for a salad that's bright and herby in every bite. The dressing is where this one really shines — coconut cream whisked with lemon juice, lemon zest, olive oil, and warm notes of turmeric and ginger, giving the whole thing a creamy, sunny flavor that's a nice departure from a standard mayo-based salad. Once coated, the tuna gets spooned into crunchy butter lettuce cups, with cool cucumber slices tucked in for extra crunch and lemon wedges on the side for one more bright squeeze. It's a light, protein-packed lunch or easy dinner that comes together in one bowl with zero cooking required. Fresh, citrusy, and satisfying, this is a great option for a gluten free menu.
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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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