Dairy Free Tuna Salad with Cucumber and Dill
Classic tuna salad usually leans on mayonnaise as its backbone, but this version swaps that out entirely for a bright, herb-forward dressing built from extra-virgin olive oil, apple cider vinegar, and a squeeze of fresh lemon juice. The result is lighter and more refreshing than the deli-counter standard, with crisp English cucumber, crunchy celery, and a generous handful of fresh dill doing all the heavy lifting on texture and flavor. A pinch of turmeric and ground ginger add a subtle warmth that makes the whole bowl feel a little more interesting without overpowering the tuna. Scallion greens keep things mild and fresh, and the whole thing comes together in one bowl with just a whisk and a fork. Spooned onto butter lettuce leaves or piled onto cucumber rounds, it makes a clean, satisfying lunch that feels genuinely put-together. It's the kind of recipe that proves you don't need creamy dressings to make tuna salad worth eating.
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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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