Flaky, tender tuna gets folded together with crisp celery, sliced scallions, and a handful of fresh parsley for texture in every bite. A squeeze of lemon juice and a bit of zest brighten the whole mixture, while a touch of turmeric and ginger add warmth and a subtle earthy note you don't often see in a classic tuna salad. Once everything is well combined, it gets spooned into cool, crunchy butter lettuce cups that stand in beautifully for bread or crackers. Add sliced cucumber and creamy avocado on top for extra freshness and a little richness, and you've got a light, protein-packed lunch that comes together in minutes. The whole dish leans on real, simple ingredients from the produce aisle, which makes it an easy, satisfying choice for a Paleo kitchen. It's the kind of recipe you'll want on repeat all summer long.
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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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