Barley Free Tuna Salad with Cucumber and Dill
Bright, herby, and packed with clean protein, this tuna salad is the kind of lunch that actually makes you excited to open the fridge. The dressing skips anything grain-based entirely — it's built on extra-virgin olive oil, apple cider vinegar, and a squeeze of fresh lemon juice, so there's no hidden grain-derived ingredient to worry about. A pinch of turmeric and ground ginger give the whole thing a subtle warmth that sets it apart from your average mayo-heavy scoop. Crisp English cucumber, celery, and scallion greens add satisfying crunch, while a generous handful of fresh dill keeps every bite tasting light and garden-fresh. Spoon it onto butter lettuce leaves or cucumber rounds and you've got a no-fuss meal that looks genuinely impressive on the plate. It comes together in one bowl with just a fork and a whisk, making it an easy go-to for busy weekdays or a quick weekend lunch.
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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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