Brazil Nut Free Tuna Salad with Apples and Dill
This tuna salad is a bright, refreshing twist on a classic — sweet diced apple, crisp celery, and fragrant fresh dill come together with a light olive oil and apple cider vinegar dressing that feels anything but ordinary. The touch of ground ginger and a squeeze of lemon juice give the whole thing a subtle zing that keeps every bite interesting. It comes together in one bowl with no cooking required, just a quick whisk and a gentle toss. For anyone navigating tree nut allergies, tuna salads can sometimes be a minefield when recipes call for walnut or pecan mix-ins for crunch — here, that satisfying texture comes entirely from crisp apple and celery instead. Every ingredient is straightforward and easy to source without worrying about hidden nut content. Serve it straight away for the freshest flavor, or let it chill in the fridge and let those bright, herby notes deepen a little before your next meal.
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!