Flaky tuna gets folded with crisp celery, scallions, and fresh parsley, then brightened with lemon juice and zest and warmed up with a little turmeric and ginger for a savory salad that's anything but boring. Crisp butter lettuce leaves stand in for bread, giving you a cool, crunchy shell that holds up beautifully to a generous scoop of filling. Slide in a few slices of cucumber or creamy avocado and you've got a light lunch that eats like a treat, not a compromise. Every component here is simple and wholesome — no fussy prep, just fresh chopping, folding, and assembling. It's a naturally satisfying, low-effort dish that fits neatly into a gluten free rotation without sacrificing flavor or texture.
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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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