Cinnamon Free Tuna Salad with Apples and Dill
This tuna salad is a bright, refreshing twist on a classic, swapping out the usual mayo for a light olive oil and apple cider vinegar dressing that lets every ingredient shine. Crisp diced apple adds a subtle sweetness, while fresh dill and scallion greens bring a herby, savory punch that makes each bite feel lively and satisfying. The ground ginger and lemon juice round out the dressing with just enough warmth and acidity to keep things interesting. For anyone navigating a cinnamon sensitivity, this recipe is a genuinely safe and delicious option — there's no hidden spice blend or pre-made condiment to second-guess, just clean, whole ingredients you can verify yourself. It comes together in one bowl with minimal prep, making it an easy go-to for a quick lunch or a light meal any day of the week. Serve it straight away for maximum crunch, or let it chill for a bit to let the flavors meld even further.
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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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