Lactose Free Tuna Salad with Cucumber and Dill
Bright, herby, and genuinely refreshing, this tuna salad skips the mayo entirely and leans on a zippy olive oil and apple cider vinegar dressing instead. That swap is what makes it naturally free of dairy without any substitutions or specialty products — just clean, simple ingredients doing all the heavy lifting. The combination of crisp English cucumber, crunchy celery, and a generous handful of fresh dill gives every bite real texture and a garden-fresh flavor that feels nothing like the sad, gloppy versions you might be used to. A touch of turmeric and ground ginger in the dressing adds a subtle warmth that makes the whole thing taste more complex than the ingredient list suggests. Scallion greens keep the onion flavor light and fresh without overpowering the tuna, and a squeeze of lemon ties everything together beautifully. Serve it scooped into butter lettuce cups or piled onto cucumber rounds for a light lunch that looks as good as it tastes.
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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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