Honey Free Tuna Salad with Cucumber and Dill
This bright, herb-forward tuna salad is the kind of lunch that actually makes you excited to open the fridge. Crisp English cucumber, tender celery, and a generous handful of fresh dill give it a clean, garden-fresh quality that feels a world away from the heavy, mayo-laden versions you might be used to. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, a squeeze of lemon, and warm spices — turmeric and ginger add a subtle depth without overpowering the fish. Because every ingredient here is naturally free of sweeteners, there's no need to scrutinize labels or swap anything out; it just works as written. Served on cool butter lettuce leaves or cucumber rounds, it's light enough for a warm afternoon but satisfying enough to keep you going. A scatter of fresh parsley over the top pulls the whole thing together visually and adds one last pop of flavor.
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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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