This bright, protein-packed lunch starts with well-drained tuna, forked apart until it's perfectly flaky, then folded with crisp celery, sliced scallions, and a good handful of fresh parsley for color and crunch. A squeeze of lemon juice and a bit of zest keep things tasting fresh, while turmeric and ginger add warmth and a subtle golden hue you don't often see in a classic tuna salad. Everything gets spooned into crisp butter lettuce cups, then finished with cool cucumber slices and creamy avocado for extra texture. It's a satisfying, no-cook option that comes together in minutes and eats light without skimping on flavor. This one's an easy, reliable choice to keep on rotation for a Whole30 kitchen.
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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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