Alpha Gal Friendly Tuna Salad with Cucumber and Dill
This bright, herb-forward tuna salad is the kind of dish that feels light and satisfying at the same time — crisp cucumber, tender celery, and a generous handful of fresh dill all folded together with flaky tuna and a punchy olive oil dressing. For anyone navigating alpha-gal syndrome, the challenge with prepared foods is often hidden mammalian ingredients like dairy, gelatin, or meat-based additives lurking where you least expect them. This recipe sidesteps all of that entirely, relying on pantry staples and fresh produce with no mammalian products anywhere in the ingredient list. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, lemon juice, and warm spices like turmeric and ginger, which gives the whole bowl a subtle depth without any cream or mayo. Served on butter lettuce leaves or cool cucumber rounds, it's an easy, no-fuss meal that works for lunch, a light dinner, or meal prep. The scallion greens keep the flavor bright without the sharpness of onion, and the fresh dill really is the star — don't skip it.
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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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