Legume Free Tuna Salad with Cucumber and Dill
Bright, herby, and refreshingly light, this tuna salad skips the mayo entirely and leans on a punchy olive oil and apple cider vinegar dressing instead. The combination of crisp English cucumber, crunchy celery, and a generous handful of fresh dill makes every bite feel clean and vibrant rather than heavy. A pinch of turmeric and ground ginger in the dressing adds a subtle warmth that you won't find in your average deli-counter scoop. Because the whole recipe relies on straightforward proteins, vegetables, and pantry staples, there's nothing hiding in here that would trip up anyone avoiding legumes — no bean-based fillers, no soy-heavy dressings, no surprises. Spooned onto butter lettuce leaves or piled onto cucumber rounds, it's an elegant little meal that comes together in minutes with zero cooking required. It's the kind of recipe you'll find yourself making on repeat whenever you need something satisfying but genuinely fuss-free.
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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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