Fructose Free Tuna Salad with Cucumber and Dill
Crisp cucumber, bright dill, and tender flaked tuna come together in a salad that feels light and refreshing without sacrificing any satisfaction. The dressing is a simple whisk of olive oil, apple cider vinegar, a touch of lemon juice, and warming spices like turmeric and ginger — no mayo, no sweeteners, no hidden fructose traps that can sneak into store-bought versions. Using only the green tops of scallions is a smart move here, since that's the lower-fructose part of the allium, and every other ingredient on the list is naturally gentle on digestion. The combination of crunchy celery and cool cucumber keeps the texture interesting, while fresh dill ties everything together with an herby, almost briny note that pairs perfectly with the tuna. Serve it piled onto butter lettuce leaves or spooned over cucumber rounds for a meal that feels put-together without any real effort. It's the kind of recipe you'll come back to on repeat because it's fast, clean, and genuinely delicious.
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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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