Barley Free Tuna Salad with Apples and Dill
Bright, fresh, and a little unexpected, this tuna salad swaps the usual mayo-heavy approach for a light olive oil and apple cider vinegar dressing that lets every ingredient shine. Diced apple adds a juicy crunch, fresh dill brings an herby lift, and a hint of ground ginger ties it all together in a way that feels genuinely exciting rather than just functional. Celery and scallion greens keep things crisp, while a squeeze of lemon juice brightens the whole bowl right before serving. For anyone navigating grain sensitivities, packaged salads and deli counters can be a minefield of hidden additives and cross-contact risks. This one is built entirely from whole, straightforward ingredients — canned tuna, fresh produce, and a simple whisked dressing — so you know exactly what you're eating. There's no filler, no thickener, and nothing that sneaks in unwanted grains. It comes together in one bowl with minimal cleanup, making it just as practical as it is delicious. Serve it straight away for maximum crunch, or tuck it in the fridge and let the flavors meld for an easy next-day lunch.
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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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