This bright, herb-forward tuna salad is the kind of lunch that actually makes you feel good after eating it — light, fresh, and genuinely satisfying. The dressing is where the real magic happens: extra-virgin olive oil, apple cider vinegar, a squeeze of lemon, and a pinch each of turmeric and ginger come together to coat every flake of tuna with bold, warming flavor. Those two spices in particular are workhorses in an anti-inflammatory kitchen, and here they blend seamlessly rather than overpowering the dish. Crisp English cucumber, celery, and scallion greens add crunch and freshness, while a generous handful of chopped dill ties everything together with a clean, grassy note. Served on butter lettuce leaves or cucumber rounds, it skips the heavy mayo entirely — no inflammatory seed oils, no mystery additives, just whole ingredients doing their job beautifully. It comes together in one bowl with minimal prep, making it an easy go-to for meal prep or a quick weekday lunch that doesn't feel like a compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
In a large mixing bowl, whisk together the olive oil, apple cider vinegar, lemon juice, turmeric, ginger, and salt until combined.
Add the drained tuna to the bowl and break it into flakes with a fork, leaving some texture rather than mashing it smooth.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
