Capsaicin Free Tuna Salad with Cucumber and Dill
Cool, crisp, and packed with bright herby flavor, this tuna salad is the kind of lunch that actually feels refreshing. The combination of English cucumber, fresh dill, and scallion greens gives every bite a garden-fresh lift, while the olive oil and apple cider vinegar dressing ties it all together with a gentle tang. For anyone avoiding capsaicin, tuna salad can be a minefield — many store-bought versions or restaurant preparations sneak in hot sauce, cayenne, or chili-spiked mayo without a second thought. Here, the heat-free seasoning relies on ground turmeric and ginger instead, delivering warmth and depth without any burn. The tuna gets flaked rather than mashed, so you keep real texture throughout rather than ending up with a paste. Served on butter lettuce leaves or cucumber rounds, it's light enough for a warm day but satisfying enough to keep you going through the afternoon. It comes together in one bowl with no cooking required, making it as easy as it is delicious.
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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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