Pregnancy Friendly Lemon-Dill Tuna Salad Wraps
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Learn more →Ingredients
4 servings
For the tuna salad
- 3 cans (5 oz each) tuna packed in water, drained
Ingredient noteTuna is fine during pregnancy in measured amounts. This recipe has about 3.8 oz per serving - keep it to roughly one serving a week if you are using albacore or white tuna, or two to three a week for chunk light.
- 3 stalks celery, finely diced
- 4 scallions (green tops only), thinly sliced
- 3 tbsp fresh dill, finely chopped
For the dressing
- ¼ cup full-fat coconut cream
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp lemon zest
- 1 tbsp olive oil
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, or to taste
For serving
- 8 large butter lettuce leaves, washed and dried
- ½ english cucumber, thinly sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the coconut cream, lemon juice, lemon zest, olive oil, turmeric, ginger, and salt until smooth and evenly combined.
- 2
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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