Pistachio Free Tuna Salad with Cucumber and Dill
This bright, herb-forward tuna salad is the kind of dish that makes a simple lunch feel genuinely special. Crisp English cucumber, tender celery, and a generous handful of fresh dill give it real texture and freshness, while the scallion greens keep things light and aromatic. Instead of a mayo-based dressing, the whole thing comes together with extra-virgin olive oil, apple cider vinegar, and a squeeze of lemon — clean, tangy, and surprisingly satisfying. A pinch of turmeric and ground ginger add a subtle warmth that sets this apart from any standard tuna salad you've had before. Served on butter lettuce leaves or cucumber rounds, it's as pretty as it is easy to pull off. Because every ingredient here is straightforward and whole, there's no need to scan labels for hidden nut-based oils or worry about cross-contact from mixed snack facilities. It's a genuinely fuss-free recipe that delivers big flavor without any of the guesswork.
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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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