Almond Free Tuna Salad with Apples and Dill
Bright, fresh, and a little unexpected, this tuna salad skips the usual mayo in favor of a zippy olive oil and apple cider vinegar dressing that lets every ingredient shine. Diced apple adds a juicy crunch, while fresh dill and a hint of ground ginger give the whole bowl a lively, aromatic lift that feels anything but ordinary. Sliced celery and scallion greens round things out with color and texture, making each forkful genuinely satisfying. For anyone navigating nut allergies, this recipe is naturally free of tree nuts from start to finish — no swaps needed, no label-reading anxiety, just clean, whole ingredients you can trust. The dressing comes together in seconds with a quick whisk, and the whole salad is ready to eat right away or can be tucked into the fridge for the next day. Pile it onto crackers, stuff it into a wrap, or eat it straight from the bowl — it holds up beautifully either way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!