Fresh tuna gets flaked and folded with crisp celery, dill, and the green tops of scallions for a bright, herby bite in every forkful. The dressing brings real depth here — coconut cream whisked with lemon juice, lemon zest, turmeric, and ginger creates a tangy, golden coating that clings to every piece without weighing the salad down. Piled into crisp butter lettuce leaves with a few cool cucumber slices tucked alongside, this comes together as a light, refreshing lunch you can build in minutes. A squeeze of extra lemon at the table keeps the flavors sharp and clean. It's an easy one to reach for on a low FODMAP meal plan, whether you're packing lunch or serving a quick, no-fuss dinner.
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A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 3/4 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
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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