Xanthan Gum Free Tuna Salad with Cucumber and Dill
Bright, herby, and genuinely refreshing, this tuna salad skips the mayo entirely and leans on a punchy olive oil and apple cider vinegar dressing instead. That swap is actually what makes it so easy to keep clean — no emulsified condiments means no hidden stabilizers or thickeners to worry about. The dressing comes together with a quick whisk, and a pinch of turmeric and ginger gives it a subtle warmth that makes the whole bowl feel a little more interesting than your average lunch. Crisp English cucumber, celery, and scallion greens add satisfying crunch, while a generous handful of fresh dill ties everything together with that unmistakable bright, grassy flavor. Folding rather than mashing keeps the tuna in satisfying flakes rather than a paste, so every bite has real texture. Spoon it onto butter lettuce leaves or cucumber rounds for a light, no-fuss meal that comes together in minutes and tastes like something you'd order at a 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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