Pork Free Tuna Salad with Cucumber and Dill

Total time15 min

Prep time15 min

Cook time0 min

4.5

(27)

Pork 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 olive oil and apple cider vinegar dressing ties everything together with a light, tangy lift. A pinch of turmeric and ground ginger add a subtle warmth that sets this apart from the usual mayo-heavy versions you might be used to. The whole thing comes together in one bowl with no cooking required — just a bit of chopping and a good toss. Served on butter lettuce leaves or cucumber rounds, it's as pretty as it is satisfying. Since every ingredient here is naturally free of pork and pork-derived products, there's no label-scanning or substitution stress involved — just clean, straightforward cooking you can feel good about.

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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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