High Fructose Corn Syrup Free Tuna Salad with Cucumber and Dill
Crisp cucumber, bright dill, and flaky tuna come together in a light, herby salad that feels fresh and satisfying without being heavy. The dressing is built from extra-virgin olive oil, apple cider vinegar, and a squeeze of lemon juice, so there's no bottled mayo or store-bought condiment sneaking in unwanted sweeteners. That matters more than you'd think — many classic tuna salad recipes rely on commercial mayonnaise or relish that can quietly contain high fructose corn syrup. Here, turmeric and ginger add a subtle warmth that makes the whole bowl feel a little more interesting than your average desk-lunch situation. Scallion greens and a generous handful of fresh dill keep things aromatic and vibrant, while the diced cucumber and celery give every bite a satisfying crunch. Spoon it onto butter lettuce leaves or cucumber rounds for a naturally low-carb presentation, or just eat it straight from the bowl — no judgment. It's the kind of clean, no-fuss 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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