Black Pepper Free Tuna Salad with Apples and Dill
Tuna salad is one of those classics that can quietly sneak in a heavy dose of black pepper — especially in store-bought versions or recipes that lean on pre-made mayo. This one skips it entirely without sacrificing any of the brightness or complexity you'd want from a great lunch. Instead, a zippy dressing of olive oil, apple cider vinegar, and fresh lemon juice does all the heavy lifting, with a whisper of ground ginger adding just enough warmth to keep things interesting. The diced apple brings a sweet, juicy crunch that plays beautifully against the savory tuna and fresh dill, making every bite feel a little unexpected in the best way. Sliced celery and scallion greens round it out with texture and a mild oniony note that doesn't overpower. It comes together in one bowl with barely any effort, and it holds up well in the fridge if you want to prep it ahead for easy lunches. Clean, fresh, and genuinely craveable — this is the kind of recipe that earns a permanent spot in the rotation.
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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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