Nutmeg Free Tuna Salad with Cucumber and Dill
Bright, herby, and genuinely refreshing, this tuna salad skips the heavy mayo in favor of a zippy olive oil and apple cider vinegar dressing that lets every ingredient shine. Crisp English cucumber, crunchy celery, and a generous handful of fresh dill give it a clean, garden-forward flavor that feels light without sacrificing any satisfaction. A pinch of turmeric and ground ginger add just enough warmth and color to make the whole bowl feel a little more interesting than your average desk-lunch situation. Because the seasoning is built entirely from scratch with simple pantry staples, there's no need to scan labels for hidden spice blends that might sneak in unwanted ingredients. Scoop it onto butter lettuce leaves for an elegant low-carb presentation, or pile it onto cucumber rounds for a snackable appetizer that disappears fast at any gathering. It comes together in one bowl with no cooking required, making it one of those recipes you'll find yourself returning to on busy weeknights and lazy weekend lunches alike.
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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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