Cashew Free Tuna Salad with Apples and Dill
Bright, fresh, and a little unexpected, this tuna salad swaps the usual heavy mayo for a light olive oil and apple cider vinegar dressing that lets every ingredient shine. Crisp diced apple adds a natural sweetness that plays beautifully against the savory tuna, while fresh dill and a hint of ground ginger give the whole bowl a lively, aromatic lift. Sliced celery and scallion greens keep things crunchy and colorful, making each forkful genuinely satisfying. The dressing comes together in seconds — just a quick whisk of olive oil, vinegar, lemon juice, and spices — so there's no complicated technique standing between you and a great meal. Every single ingredient here is straightforwardly whole and clean, so you never have to second-guess a label or worry about hidden nut-based fillers sneaking into your bowl. It's the kind of recipe that works just as well packed for lunch as it does served straight from the bowl at home.
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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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