Chestnut 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 flaked tuna for something that feels genuinely exciting to eat. The dressing is a simple whisk of olive oil, apple cider vinegar, lemon juice, and a hint of ground ginger, which gives the whole bowl a lively, slightly tangy lift without any heaviness. It's the kind of recipe that proves you don't need mayonnaise to make a satisfying, crowd-pleasing tuna salad. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking. The scallion greens add a mild oniony note that ties everything together without overpowering the delicate flavors of the dill and apple. Serve it scooped over greens, tucked into a wrap, or eaten straight from the bowl — it's flexible, fast, and genuinely delicious.
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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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