Nightshade Free Tuna Salad with Cucumber and Dill
Crisp cucumber, bright dill, and tender flaked tuna come together in a salad that feels light and refreshing without sacrificing any satisfaction. The dressing is a simple whisk of olive oil, apple cider vinegar, a squeeze of lemon, and warm spices — turmeric and ginger give it a subtle depth that makes this feel like more than your average lunchbox staple. Nightshade-free eating can get tricky with tuna salads because so many store-bought versions sneak in tomato-based ingredients or spice blends with hidden peppers, but every single component here is clean and straightforward. Using only the green tops of scallions keeps the flavor fresh and allium-forward without any of the nightshade concerns that can come with other aromatics. The whole thing comes together in one bowl with no cooking required, and serving it on butter lettuce cups or cucumber rounds keeps the meal naturally light and produce-forward. It's the kind of recipe you'll find yourself making on repeat for quick lunches, meal prep, or an easy no-fuss dinner.
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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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