Gut Friendly Tuna Salad with Cucumber and Dill
This bright, herb-forward tuna salad is the kind of lunch that actually makes you feel good after eating it — light, fresh, and genuinely satisfying. The combination of crisp English cucumber, crunchy celery, and a generous handful of fresh dill gives every bite a clean, garden-y flavor that feels a world away from heavy, mayo-laden versions. Instead of a creamy base, the dressing is built on extra-virgin olive oil, apple cider vinegar, and a squeeze of lemon juice, which keeps things easy on digestion while still delivering real depth. Ground turmeric and ginger add a gentle warmth and bring some serious gut-supportive credentials to the mix. Using only the green tops of the scallions is a smart move for anyone watching their intake of harder-to-digest alliums, and it still delivers that mild oniony bite. Served on cool butter lettuce leaves or cucumber rounds, this comes together quickly and works beautifully as a no-cook meal any day of the week.
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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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