Mustard Free Tuna Salad with Cucumber and Dill
Bright, herby, and genuinely refreshing, this tuna salad skips the usual creamy binder entirely and lets bold, clean flavors do the heavy lifting instead. A whisked dressing of extra-virgin olive oil, apple cider vinegar, and a squeeze of lemon brings everything together with a light tang, while ground turmeric and ginger add a subtle warmth that makes this feel anything but ordinary. Crisp English cucumber, sliced celery, and fresh dill keep every bite lively and crunchy, so you're never stuck with that dense, heavy texture that can make classic tuna salad feel like a chore to eat. For anyone navigating a mustard sensitivity, this is a genuinely satisfying solution — most store-bought and deli-style tuna salads lean heavily on prepared mustard or mustard-laced mayo, but this recipe builds all its depth from scratch with ingredients you can trust. Scallion greens add a mild onion note without overpowering the fish, and the whole thing comes together in one bowl with minimal fuss. Spoon it onto butter lettuce leaves for an elegant, low-effort lunch, or pile it onto cucumber rounds for a snack that actually feels like something special.
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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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