Paleo Tuna Salad with Cucumber and Dill
Crisp cucumber, bright dill, and flaky tuna come together in a salad that feels fresh and satisfying without a single heavy ingredient weighing it down. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, and lemon juice, with ground turmeric and ginger adding a subtle warmth that makes this feel like more than just a basic tuna mix. Skipping the mayo entirely is what makes this work so well for a grain-free, whole-foods approach — you get richness from the olive oil and plenty of flavor from the herbs without any dairy or processed ingredients sneaking in. Scallion greens and a generous handful of fresh dill keep every bite lively, while the diced cucumber and sliced celery add a satisfying crunch. Serve it scooped into butter lettuce cups or piled onto cucumber rounds for a light lunch that still manages to feel like a real meal. It comes together in minutes and is easy to scale up for meal prep, holding its texture beautifully when kept chilled.
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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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