Pecan Free Tuna Salad with Cucumber and Dill
This bright, herb-forward tuna salad is the kind of lunch that actually makes you excited to open the fridge. Crisp English cucumber, tender celery, and a generous handful of fresh dill give it a garden-fresh quality that feels a world away from the mayo-heavy versions you might be used to. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, and lemon juice, with a subtle warmth from ground turmeric and ginger that makes the whole bowl feel a little more interesting. Keeping scallion greens only keeps the flavor light and bright rather than sharp or overpowering. Everything comes together in one bowl with no cooking required, so it's genuinely fast to pull off on a busy weekday. Serve it scooped into butter lettuce cups or piled onto cucumber rounds for a presentation that looks far more impressive than the effort involved. Tree-nut concerns are completely off the table here — every ingredient is straightforward and easy to verify, so you can dig in without a second thought.
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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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