Chestnut Free Tuna Salad with Cucumber and Dill
Bright, herby, and refreshingly light, this tuna salad skips the mayo entirely and leans on a zippy olive oil and apple cider vinegar dressing instead. A generous handful of fresh dill does a lot of the heavy lifting here, pairing beautifully with crisp English cucumber, celery, and scallion greens for a salad that feels genuinely vibrant rather than just functional. A pinch of turmeric and ground ginger give the dressing a subtle warmth that makes the whole thing taste more interesting than your average weekday lunch. Because every ingredient is straightforward and whole-food based, there's no need to scrutinize labels or worry about hidden allergens sneaking in through processed components. Serve it scooped into butter lettuce cups or piled onto cucumber rounds for a presentation that looks far more impressive than the effort required. It comes together in one bowl with nothing more than a fork and a whisk, making it an easy go-to whether you're meal prepping for the week or throwing together a quick midday meal.
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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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