Brazil Nut Free Tuna Salad with Cucumber and Dill
Bright, herby, and genuinely refreshing, this tuna salad is the kind of lunch that actually makes you excited to open the fridge. Crisp English cucumber, tender celery, and a generous handful of fresh dill give it real texture and garden-fresh flavor, while the scallion greens keep things light and a little sharp. Instead of a mayo-heavy dressing, the whole thing comes together with extra-virgin olive oil, apple cider vinegar, and a squeeze of lemon — clean and tangy in the best possible way. A pinch of turmeric and ground ginger add a subtle warmth that makes the flavor profile feel a little more interesting than your average desk-lunch situation. Served on butter lettuce leaves or cucumber rounds, it's naturally low-carb and genuinely beautiful on a plate. Every single ingredient here is straightforward and easy to source, so there's no need to scrutinize labels for hidden nuts or cross-contamination concerns — just simple, whole-food cooking from start to finish.
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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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