Seed Oil Free Tuna Salad with Cucumber and Dill
Most store-bought tuna salads and even homemade versions rely on mayonnaise made with soybean or canola oil, which makes this recipe a genuinely refreshing alternative. Instead of any of that, the dressing here is built on extra-virgin olive oil, apple cider vinegar, and a squeeze of fresh lemon juice — bright, clean flavors that actually let the tuna shine. Turmeric and ginger add a subtle warmth that you wouldn't expect in a tuna salad, but it works beautifully alongside the crisp cucumber, celery, and fresh dill. The scallion greens keep things light and a little sharp without overpowering the other ingredients. Everything comes together in one bowl with just a fork and a whisk, making this as low-effort as it is satisfying. Serve it piled onto butter lettuce leaves or spooned over cucumber rounds for a lunch that feels put-together without any fuss.
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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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