Flaked tuna gets tossed with crisp celery, scallion greens, and a generous handful of fresh dill for a salad that's bright, herby, and satisfying on its own. The dressing is where this one shines: full-fat coconut cream whisked with lemon juice, zest, olive oil, turmeric, and ginger creates a creamy, golden coating with zero heaviness, just clean citrus flavor and a little warmth from the spices. Everything gets folded together until it holds its shape loosely, then piled into crisp butter lettuce leaves with a few cool cucumber slices tucked in. A squeeze of lemon at the table brightens the whole thing even further. It's a fast, no-cook lunch built entirely from whole ingredients, and it fits neatly into a Whole30 kitchen without any fuss. Light, fresh, and packed with protein, this is the kind of recipe you'll want on repeat.
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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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