MSG Free Tuna Salad with Cucumber and Dill
Bright, herby, and genuinely refreshing, this tuna salad skips the heavy mayo and leans on extra-virgin olive oil, apple cider vinegar, and a squeeze of lemon for a clean, tangy dressing that lets every ingredient shine. Crisp English cucumber, celery, and scallion greens add satisfying crunch, while a generous handful of fresh dill gives the whole bowl a garden-fresh lift. A pinch of turmeric and ground ginger round out the flavor with subtle warmth — no packets, no shortcuts, just real spices you control. That matters more than it might seem, because many store-bought dressings and flavored tuna pouches quietly sneak in additives that can be hard to spot on a label. Here, every single ingredient is straightforward and easy to verify, so you can mix it together with total confidence. Serve it piled onto butter lettuce leaves or spooned over 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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