Capsaicin Free Tuna Salad with Apples and Dill
This tuna salad takes a bright, unexpected turn with crisp diced apple and fresh dill stealing the show alongside the flaked fish. The dressing is a simple whisk of olive oil, apple cider vinegar, lemon juice, and a hint of ground ginger — no heat, no spice, just clean and lively flavor. For anyone avoiding capsaicin, tuna salad can be a minefield of hidden hot sauce, chili flakes, or spiced mayo, but this recipe sidesteps all of that entirely without sacrificing any personality. Crunchy celery and sliced scallion greens add texture and a mild bite, while the apple brings a natural sweetness that balances the tangy dressing beautifully. Everything comes together in one bowl with minimal prep, making it an easy go-to for a satisfying lunch. It keeps well in the fridge for up to a day, so it's just as good packed ahead as it is served straight away.
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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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