Anti Inflammatory Tuna Salad with Apples and Dill
Bright, crunchy, and genuinely refreshing, this tuna salad swaps the usual mayo for a light dressing built on extra-virgin olive oil, apple cider vinegar, and a squeeze of fresh lemon juice — a combination that keeps things clean and vibrant. Diced apple adds a natural sweetness and satisfying crunch that plays beautifully against the savory tuna, while fresh dill and scallion greens lift the whole bowl with herby, aromatic flavor. Ground ginger ties it all together with a gentle warmth that also happens to be one of the most well-regarded ingredients in an anti-inflammatory kitchen. Every component here — the olive oil, the apple cider vinegar, the lemon, the ginger — earns its place not just for flavor but for what it brings to a diet focused on reducing inflammation. There's no heavy binder to weigh it down, just a simple whisked dressing that coats everything evenly and lets the fresh ingredients shine. It comes together in minutes with nothing more than a fork and two bowls, making it an easy weekday lunch or a smart meal-prep option you can pull from the fridge 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
- 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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