Paraben Free Tuna Salad with Cucumber and Dill
Bright, herby, and genuinely refreshing, this tuna salad skips the heavy mayo in favor of a light olive oil and apple cider vinegar dressing that lets every ingredient shine. Crisp English cucumber, celery, and scallion greens give it satisfying crunch, while fresh dill brings that unmistakable garden-fresh flavor that makes the whole bowl feel alive. A pinch of turmeric and ground ginger add subtle warmth and depth without overpowering the clean, simple profile of the dish. For anyone navigating preservative sensitivities, packaged deli salads and store-bought condiments can be a minefield — this one is built entirely from whole, recognizable ingredients with nothing hidden in the mix. The dressing comes together with a quick whisk, and the whole salad folds together in minutes, making it an easy weekday lunch or a light dinner that doesn't feel like a compromise. Serve it scooped into butter lettuce cups or piled onto cucumber rounds for a presentation that looks far more impressive than the effort required.
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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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