Artificial Food Coloring Free Tuna Salad with Cucumber and Dill
Crisp cucumber, bright dill, and tender flaked tuna come together in a light, herby salad that feels fresh and satisfying without being heavy. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, and lemon juice, so every ingredient pulling flavor duty here is completely whole and recognizable. A pinch of turmeric and ground ginger add a subtle warmth that makes this feel a little more interesting than your average lunchtime tuna situation. For anyone navigating artificial dyes and synthetic additives, this kind of recipe is a genuine relief — nothing here comes from a packet or a bottle with a suspicious ingredient list. Scallion greens and fresh dill keep the color and flavor entirely natural, which means that golden hue from the turmeric is the real deal. Serve it scooped onto butter lettuce leaves or stacked on cucumber rounds for a presentation that looks put-together with almost zero effort.
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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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