Flaky tuna gets tossed with crisp celery, scallions, and parsley, then brightened with lemon juice, lemon zest, and a hint of turmeric and ginger for warmth. Each spoonful is piled into crisp butter lettuce cups, an easy stand-in for bread that keeps things light and fresh. Sliced cucumber and creamy avocado add cool crunch and richness, making these wraps as satisfying as they are simple. The combination of good olive-oil-style fats, lean fish, and fresh vegetables makes this a natural fit for a Mediterranean way of eating. It's a quick, no-cook lunch that still feels vibrant, herby, and seasonal, and it's a great option to keep on rotation for busy weekdays.
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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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