Artificial Food Coloring Free Tuna Salad with Apples and Dill
Tuna salad might sound simple, but this version is genuinely exciting — sweet diced apple, crisp celery, and a bright hit of fresh dill make every bite feel a little unexpected. The dressing is a quick whisk of olive oil, apple cider vinegar, lemon juice, and a touch of ground ginger, which gives the whole bowl a clean, tangy lift without any bottled sauces or condiments to second-guess. That matters more than you might think, because so many store-bought dressings and flavored mayo blends sneak in synthetic dyes that have no business being in a lunch bowl. Every single ingredient here is whole and straightforward, so you can put it together with total confidence. The scallion greens add a mild oniony note that keeps things fresh rather than heavy, and the ginger quietly ties the apple and vinegar together in the best way. It comes together in one large bowl with barely any cleanup, and it holds well in the fridge if you want to prep it ahead for the week.
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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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