Eggless Tuna Salad with Cucumber and Dill
Most classic tuna salads lean heavily on mayonnaise, which automatically brings eggs into the picture — but this version skips it entirely without sacrificing any of the creaminess or satisfaction you'd expect. Instead, a bright, punchy dressing made from extra-virgin olive oil, apple cider vinegar, and a squeeze of fresh lemon juice does all the heavy lifting. The turmeric and ginger add a subtle warmth that makes the whole bowl feel a little more interesting than your average lunch. Crisp English cucumber, crunchy celery, and fresh dill keep every bite lively and refreshing. Served on butter lettuce leaves or cucumber rounds, it's light enough to feel clean but filling enough to actually keep you going. This is the kind of recipe that earns a permanent spot in your weekday rotation.
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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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