Black Pepper Free Tuna Salad with Cucumber and Dill
Bright, herby, and genuinely refreshing, this tuna salad skips the usual mayo-heavy route in favor of a zippy olive oil and apple cider vinegar dressing that lets every ingredient shine. Crisp English cucumber, sliced celery, and a generous handful of fresh dill give it real texture and a garden-fresh flavor that feels light without being boring. The scallion greens add a mild onion note, while turmeric and ginger bring a subtle warmth that makes the whole bowl feel a little more interesting than your average lunch. For anyone avoiding black pepper, this recipe is a genuinely satisfying find — most tuna salads lean heavily on it, but this one builds its depth through vinegar, lemon, and those aromatic spices instead. Nothing here is processed or pre-seasoned, so you stay in full control of what goes into the bowl. Scoop it onto butter lettuce leaves or cucumber rounds for a low-fuss presentation that still looks like you put in real 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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