Flaked tuna gets folded with crunchy celery, scallions, and fresh parsley, then brightened with lemon juice and zest for a salad that's light but satisfying. Ground turmeric and ginger add warmth and a golden hue while doing double duty as anti-inflammatory powerhouses, giving this dish real functional appeal beyond just flavor. Everything gets spooned into crisp butter lettuce cups, which keep things low-carb and refreshingly crunchy in every bite. Sliced cucumber and creamy avocado are easy additions that layer in healthy fats and even more texture. It's a quick, no-cook lunch that comes together in minutes and travels well for meal prep. This one is a smart, satisfying choice for anyone eating with inflammation in mind.
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Drain the tuna thoroughly, then turn it into a large mixing bowl and break it apart with a fork until no large chunks remain.
Add the egg-free mayonnaise, celery, scallions, parsley, lemon juice, lemon zest, turmeric, ginger, and salt to the bowl. Fold everything together until evenly combined and the tuna is well coated.
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