Coconut Free Tuna Salad with Cucumber and Dill
Bright, herby, and genuinely refreshing, this tuna salad skips the heavy mayo in favor of a zippy olive oil and apple cider vinegar dressing that lets every ingredient shine. Crisp English cucumber, crunchy celery, and a generous handful of fresh dill give it a texture and flavor that feel light and lively rather than dense and gloppy. A pinch of turmeric and ground ginger add a subtle warmth that makes the whole bowl taste a little more interesting than your average desk-lunch situation. Because the dressing is built entirely from pantry staples and fresh produce, there's no need to scrutinize labels for hidden coconut-derived oils or emulsifiers that can sneak into store-bought versions. Everything comes together in one bowl with just a quick whisk and a gentle fold, so it's as easy to make as it is satisfying to eat. Scoop it onto butter lettuce leaves or pile it onto cucumber rounds for a presentation that looks far more impressive than the effort required.
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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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