Flaky tuna gets tossed with crisp English cucumber, thin-sliced celery, and the green tops of scallions for a salad that's crunchy in every bite. A quick dressing of olive oil, apple cider vinegar, and fresh lemon juice gets warmed up with turmeric and ginger, giving the whole thing a subtle golden color and a little unexpected depth. Fresh dill and a scatter of parsley keep it tasting bright and herby rather than heavy or mayo-laden. It comes together in one bowl with barely any real cooking — just draining, chopping, and tossing — so it's an easy make-ahead lunch or a fast weeknight dinner. Pile it onto butter lettuce leaves or cucumber rounds for a light, low-carb way to eat it, or just eat it straight from the bowl. This one's a genuinely solid pick if you're keeping meals gentle on digestion without giving up big, punchy flavor.
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A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
In a large mixing bowl, whisk together the olive oil, apple cider vinegar, lemon juice, turmeric, ginger, and salt until combined.
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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