Carrageenan Free Tuna Salad with Apples and Dill
Bright, crisp, and a little unexpected, this tuna salad skips the usual mayo entirely and leans on a zippy olive oil and apple cider vinegar dressing instead. That swap matters more than you might think — many store-bought dressings and creamy condiments contain carrageenan as a stabilizer or thickener, so making your own simple vinaigrette from scratch keeps things clean and worry-free. Diced apple adds a juicy sweetness that plays beautifully against the briny tuna, while fresh dill and scallion greens bring an herby lift that feels genuinely fresh. A touch of ground ginger and lemon juice round out the dressing with just enough warmth and brightness to make every bite interesting. Celery keeps things crunchy, so the texture is satisfying without being heavy. It comes together in one bowl with minimal prep, making it an easy go-to when you want something light but genuinely flavorful. Serve it over greens, tucked into lettuce cups, or straight from the bowl — it holds up well in the fridge for the next day too.
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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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