Rice Free Tuna Salad with Cucumber and Dill
Bright, herby, and loaded with fresh crunch, this tuna salad skips the mayo entirely and leans on a zippy olive oil and apple cider vinegar dressing instead. Turmeric and ginger give the whole thing a warm, golden depth that feels a little unexpected in a salad but works beautifully with the flaky tuna. Crisp English cucumber, celery, and scallion greens keep every bite lively, while a generous handful of fresh dill ties it all together with that unmistakable garden-fresh flavor. Because there's no grain, starch, or filler in sight, this is a naturally clean recipe that doesn't require any substitutions or workarounds — it's just good food built from simple, whole ingredients. Serve it scooped into butter lettuce cups or piled onto cucumber rounds for a light lunch that feels a little fancy without any real effort. It comes together in one bowl with no cooking required, making it an easy go-to on busy days when you still want something satisfying and genuinely delicious.
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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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