Emulsifier Free Tuna Salad with Cucumber and Dill
Most store-bought tuna salads and dressings sneak in emulsifiers to hold everything together, which makes this from-scratch version a genuinely refreshing find. Here, a simple whisk of extra-virgin olive oil, apple cider vinegar, and fresh lemon juice does all the work — no additives, no stabilizers, just clean ingredients that actually taste like something. The result is bright and herbaceous, with crisp cucumber, celery, and a generous handful of fresh dill giving every bite real texture and personality. A pinch of turmeric and ground ginger add a subtle warmth that makes this feel a little more interesting than your average lunch salad. Served on cool butter lettuce leaves or cucumber rounds, it's light enough to feel like a proper meal without weighing you down. It comes together in one bowl with minimal prep, making it an easy go-to whenever you need something satisfying and completely free of the usual processed extras.
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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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