Thai Tuna Salad Wraps

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!


One of my favorite places to eat in my neighborhood is a cozy little family-owned Thai place on the corner of a strip mall where I used to work. It was a popular pit stop for employees on their lunch break, but I worked the night shift, so I always missed peak business hours any time a Thai-food craving struck. Which was perfect, because I’d get the place to myself.

I could wake up near closing time with a Thai iced tea or Thai coffee before going into work and slurp down some leftover Tom Kha Gai or Beef Udon on my own midnight lunch break. And if I was feeling particularly hungry, I’d pick up some of their spicy, peanut-y tuna salad. Mmf.

This AIP-friendly version is a modest ode to that riot of Thai flavors, served up on a lettuce wrap with plenty of spice and texture despite the lack of red chilies and nuts!

Thai Tuna Salad Wraps
Prep time
Total time
Serves: 4 servings
  • 4 5-ounce cans tuna
  • ½ small red onion, sliced thin
  • 2 green onions, sliced
  • 1" ginger, peeled and sliced
  • ¼ cup coconut cream*
  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 2 tbsp Thai basil, chopped fine
  • 1 head romaine lettuce
  1. Add all ingredients except the lettuce to a mixing bowl and stir to combine.
  2. Refrigerate until chilled, at least 20 minutes, then serve wrapped inside lettuce leaves.
*Use the firm portion on top of a refrigerated can of coconut milk. Canned/boxed coconut cream would also work.


About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.


  • Carenna Willmont says

    I made this today. Thank you! I love trying new things.

  • Celeste Gober says

    Sounds delicious. If I can’t find Thai basil can I substitute either regular basil or cilantro ?

  • Christie A Sanner says

    When it says coconut cream but you click on the coconut cream – coconut milk comes up. What should be added – the solid part of the coconut milk, or stir it until it is combined – solid and liquid or what. Please explain what we should be doing as far as the coconut cream. How should a can of coconut milk be utilized correctly in recipes?

    • Grace Heerman says

      Hi Christie, good question. Coconut cream is the stuff that “solidifies” on the top of a can of coconut milk. You can refrigerate the can overnight to help with the solidification. No stirring necessary.

    • Lisa says

      You can just skim the cream from the top of a regular can of coconut milk. Just be careful to not shake it first!

  • Elin Eklund says

    Hi and thank you for some awesome recipes! I was just wondering; Isn’t canned tuna a very much processed food? I know it’s basically impossible to avoid processed food in this day and age but canned tuna must be one of worst..?

Leave a Comment

Rate this recipe: