Almond Free Tuna Salad with Cucumber and Dill
Bright, herby, and genuinely refreshing, this tuna salad skips the heavy mayo in favor of a zippy olive oil and apple cider vinegar dressing that lets every ingredient shine. Crisp English cucumber, crunchy celery, and a generous handful of fresh dill give each bite real texture and a garden-fresh flavor that feels nothing like the bland, mushy versions you might be used to. A pinch of turmeric and ground ginger add a subtle warmth that makes the whole bowl feel a little more interesting without overpowering the fish. The scallion greens keep things light and mellow, and a squeeze of lemon juice ties everything together with just the right amount of brightness. Because the ingredient list is built entirely around whole, simple foods, there's no need to scan labels for hidden nut-based oils or additives — what you see is exactly what goes in the bowl. Spoon it onto butter lettuce leaves for an elegant low-carb lunch, or pile it onto cucumber rounds for an easy snack that looks far more impressive than the effort required.
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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
- 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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