Sesame Free Tuna Salad with Cucumber and Dill
Bright, herby, and refreshingly light, this tuna salad skips the mayo entirely in favor of a zippy olive oil and apple cider vinegar dressing that lets every ingredient shine. Crisp English cucumber, crunchy celery, and a generous handful of fresh dill give it real texture and a garden-fresh flavor that feels nothing like the sad, gloppy versions you might remember. A pinch of turmeric and ground ginger add a subtle warmth that makes the whole bowl feel a little more interesting without overpowering the fish. For anyone navigating sesame sensitivities, this recipe is naturally free of tahini, sesame oil, and any of the other sesame-based ingredients that sneak into so many dressings and prepared salads at the deli counter. Every component here is straightforward and easy to verify, which means you can mix it up with total confidence. Spoon it onto butter lettuce cups for an elegant appetizer or pile it onto cucumber rounds for a satisfying, no-fuss lunch. It comes together in one bowl with almost no effort, and the result tastes like something you'd order at a bright, airy café.
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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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