Hazelnut Free Tuna Salad with Cucumber and Dill
Bright, herby, and genuinely refreshing, this tuna salad is the kind of lunch that actually makes you look forward to midday. Crisp English cucumber, tender celery, and a generous handful of fresh dill give it a garden-fresh quality that feels far more elevated than anything from a deli counter. Instead of a mayo-based dressing, the whole thing comes together with extra-virgin olive oil, apple cider vinegar, and a squeeze of lemon — a lighter combination that lets every ingredient shine. A pinch of turmeric and ground ginger add a subtle warmth and a gorgeous golden hue without overpowering the clean, bright flavors. Tree nut allergies can make navigating packaged salads and dressings a real headache, but every single ingredient here is straightforward and easy to verify. Serve it piled onto butter lettuce leaves or spooned over cucumber rounds for a presentation that looks effortlessly put-together. It's the kind of simple, wholesome recipe you'll find yourself coming back to again and again.
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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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