Yeast Free Tuna Salad with Cucumber and Dill
Bright, herby, and packed with clean protein, this tuna salad is the kind of lunch that actually feels satisfying without weighing you down. The dressing skips the usual mayo entirely — instead, a quick whisk of extra-virgin olive oil, apple cider vinegar, and fresh lemon juice brings everything together with a light, tangy lift. That swap is exactly what makes this work so well for anyone avoiding yeast-containing condiments and fermented ingredients that sneak into so many store-bought dressings and spreads. Crisp English cucumber, celery, and scallion greens add serious crunch, while a generous handful of fresh dill gives the whole bowl an almost garden-fresh quality. A pinch of turmeric and ground ginger round out the flavor in a way that feels a little unexpected but completely right. Spoon it onto butter lettuce leaves or pile it onto cucumber rounds for a no-fuss presentation that looks far more put-together than the effort required.
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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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