Chicken Free Tuna Salad with Cucumber and Dill
This bright, herb-forward tuna salad is the kind of dish that makes a simple lunch feel genuinely special. Crisp English cucumber, tender celery, and a generous handful of fresh dill give it real texture and freshness, while the scallion greens add a mild bite without overpowering the other flavors. Instead of a mayo-based dressing, the whole thing comes together with extra-virgin olive oil, apple cider vinegar, and a squeeze of lemon — light, tangy, and surprisingly satisfying. A pinch of turmeric and ground ginger round out the dressing with a subtle warmth that makes this feel a little more interesting than your average tuna salad. It's naturally free from any poultry, so there's no need to scan labels or swap anything out — just open the cans and get mixing. Serve it scooped into butter lettuce cups or piled onto cucumber rounds for a presentation that looks far more impressive than the effort involved.
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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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