BHA & BHT Free Tuna Salad with Cucumber and Dill
Bright, herby, and genuinely refreshing, this tuna salad skips the mayo entirely and leans on extra-virgin olive oil, apple cider vinegar, and a squeeze of fresh lemon juice for its dressing. That matters more than it might seem — many conventional tuna salads rely on store-bought mayonnaise, which is a common source of synthetic preservatives like BHA and BHT. Here, every ingredient is straightforward and recognizable, so you know exactly what you're eating. Fresh dill and scallion greens give it a garden-bright flavor, while diced English cucumber and sliced celery add satisfying crunch in every bite. A pinch of turmeric and ground ginger round out the dressing with a subtle warmth that makes this feel like more than just a quick lunch. Spoon it onto crisp butter lettuce leaves or pile it onto cucumber rounds for a light, clean presentation that looks as good as it tastes.
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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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