Carrageenan Free Tuna Salad with Cucumber and Dill
This bright, herb-forward 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 freshness, while the scallion greens add a gentle bite without overpowering the fish. Instead of a mayo-based dressing — where carrageenan can quietly sneak in as a stabilizer — this version uses a simple olive oil and apple cider vinegar vinaigrette spiked with turmeric and ginger for a warm, earthy depth you won't expect but will absolutely love. Keeping the tuna flaky rather than mashed means every forkful has a satisfying, chunky feel. Spooned onto butter lettuce cups or layered over cucumber rounds, it's light enough for a weekday lunch but interesting enough to serve to guests. The whole thing comes together in one bowl with zero 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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