AIP Friendly Tuna Salad with Apples and Dill
This bright, no-cook salad is proof that eating clean doesn't have to mean eating boring. Flaked tuna gets tossed with crisp diced apple, crunchy celery, and a generous handful of fresh dill, then dressed in a simple olive oil and apple cider vinegar vinaigrette with a hint of ground ginger. The apple brings a natural sweetness that plays beautifully against the briny tuna, and the whole thing comes together in minutes with zero cooking required. Traditional tuna salads lean heavily on mayonnaise, which is off the table for anyone following the autoimmune protocol — here, the olive oil and vinegar dressing does all the heavy lifting and honestly tastes fresher anyway. Scallion greens and lemon juice round out the flavor without any of the ingredients that commonly sneak into store-bought versions. It makes two satisfying servings, so it's perfect for a quick lunch at home or prepped ahead and chilled for the next day.
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Learn more →Ingredients
2 servings
- 2 cans (5 oz each) tuna packed in water, drained
- 1 medium apple (such as honeycrisp or fuji), cored and diced small
- 2 stalks celery, thinly sliced
- 3 tbsp fresh dill, roughly chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 2 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- ¼ tsp ground ginger
- ¼ tsp fine sea salt, or to taste
- 2 scallions (green tops only), thinly sliced
- 1 tsp fresh lemon juice
Instructions
- 1
Drain the tuna thoroughly and transfer it to a large mixing bowl. Use a fork to break up any large chunks into flakes.
- 2
Add the diced apple, sliced celery, scallion greens, and fresh dill to the bowl with the tuna.
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