Wheat Free Tuna Salad with Cucumber and Dill
Crisp cucumber, bright dill, and tender flaked tuna come together in a light, herb-forward salad that feels fresh and satisfying without being heavy. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, and lemon juice, with a subtle warmth from ground turmeric and ginger that makes the whole bowl feel a little more interesting than your average tuna salad. Every ingredient here is naturally free of wheat, so there's no swapping or substituting required — just straightforward, clean cooking from start to finish. Serving it on butter lettuce leaves or sliced cucumber rounds keeps things just as light on the plate as they are in the bowl. The scallion greens and generous handful of fresh dill give it a brightness that store-bought versions simply can't match. It's the kind of recipe that works equally well as a quick lunch or an elegant starter when you want something that looks a little more put-together than it was to make.
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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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