AIP Friendly Tuna Salad with Cucumber and Dill
This bright, herb-forward tuna salad is the kind of lunch that feels genuinely satisfying without asking much of you in the kitchen. The dressing skips the usual mayo entirely, leaning instead on extra-virgin olive oil, apple cider vinegar, and a squeeze of fresh lemon to bring everything together with a clean, tangy lift. Turmeric and ginger add warmth and depth while keeping the ingredient list firmly within autoimmune protocol guidelines — no nightshades, no eggs, no grains in sight. Fresh dill and scallion greens give the whole bowl a garden-fresh quality that makes it taste far more elaborate than a four-step recipe has any right to. Crisp diced cucumber and thinly sliced celery add satisfying crunch alongside the flaked tuna, so every bite has real texture. Serve it piled onto butter lettuce leaves or spooned over cucumber rounds for a complete, no-cook meal that works beautifully for four people without any fuss.
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Learn more →Ingredients
4 servings
- 3 cans (5 oz each) tuna packed in water, drained
- 1 medium english cucumber, diced (about 1 ½ cups)
- 2 stalks celery, thinly sliced
- 3 scallions, thinly sliced (green tops only)
- ¼ cup fresh dill, roughly chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp apple cider vinegar
- 1 tsp fresh lemon juice
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, or to taste
For serving
- 1 tbsp fresh parsley, chopped (optional)
- butter lettuce leaves or sliced cucumber rounds, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, apple cider vinegar, lemon juice, turmeric, ginger, and salt until combined.
- 2
Add the drained tuna to the bowl and break it into flakes with a fork, leaving some texture rather than mashing it smooth.
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