Turkey Free Tuna Salad with Cucumber and Dill
This bright, herb-forward tuna salad is the kind of dish that feels light and satisfying at the same time — exactly what you want when you need something fresh and fuss-free. Crisp English cucumber, crunchy celery, and a generous handful of fresh dill give it real texture and a garden-fresh flavor that sets it apart from the mayo-heavy versions you might be used to. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, and lemon juice, with a subtle warmth from turmeric and ginger that makes the whole thing feel a little more interesting without being overpowering. Because the recipe leans entirely on pantry staples and fresh produce, there's no need to scrutinize deli counter labels or worry about what's been processed alongside poultry. Served on cool butter lettuce leaves or cucumber rounds, it's as pretty as it is practical — great for a quick lunch, a light dinner, or meal-prepped portions throughout the week. A final scatter of fresh parsley ties it all together, though the salad is absolutely delicious without it.
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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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