Citric Acid Free Tuna Salad with Cucumber and Dill
Bright, herby, and satisfying, this tuna salad leans on crisp cucumber, fragrant dill, and a simple olive oil dressing to deliver serious flavor without relying on anything processed or preservative-heavy. For anyone navigating a citric acid restriction, store-bought tuna salads and pre-made dressings are almost always off the table — citric acid hides in canned goods, condiments, and bottled dressings with frustrating regularity. Here, the acidity comes entirely from a small amount of apple cider vinegar and a touch of fresh lemon juice, both of which you control completely. The turmeric and ginger add a subtle warmth that makes the dressing feel more complex than its short ingredient list suggests. Tuna packed in water keeps things clean, and folding rather than mashing the fish leaves a satisfying, chunky texture throughout. Spooned onto butter lettuce leaves or stacked on cucumber rounds, it works as a light lunch, a quick protein-packed snack, or an easy meal-prep staple you can pull from the fridge all week.
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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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