Gelatin 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, sliced celery, and a generous handful of fresh dill give it real texture and a garden-fresh flavor that feels nothing like the bland, mushy versions you might be used to. A pinch of turmeric and ground ginger add a subtle warmth that makes the whole bowl feel a little more interesting without overpowering the fish. Because the dressing is built entirely from whole, straightforward pantry staples, there's no need to scrutinize labels for hidden additives or worry about unexpected animal-derived thickeners sneaking in. Spoon it onto crisp butter lettuce leaves or pile it onto cucumber rounds for a light lunch that looks as good as it tastes. It comes together in one bowl with minimal prep, making it an easy go-to whether you're meal-prepping for the week or throwing together a quick weekday lunch.
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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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