Red Meat Allergy Friendly Tuna Salad with Cucumber and Dill
Cool, crisp, and packed with bright herby flavor, this tuna salad is the kind of lunch that actually feels exciting to eat. Chunks of flaked tuna get tossed with crunchy English cucumber, celery, and scallion greens, then dressed in a light vinaigrette of olive oil, apple cider vinegar, and a squeeze of lemon — no heavy mayo in sight. Fresh dill does a lot of the heavy lifting here, bringing that unmistakable garden-fresh note that makes every bite feel alive. A pinch of turmeric and ground ginger add a subtle warmth and gorgeous golden hue without overpowering the clean, bright profile of the dish. For anyone managing a red meat allergy, this recipe is naturally a safe and satisfying choice — tuna is the only protein, and every ingredient on the list is straightforward and easy to verify. Serve it piled onto butter lettuce leaves or spooned over cucumber rounds for a presentation that looks far more effortful than it actually is. It's the kind of recipe you'll find yourself making on repeat all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!