Citric Acid Free Tuna Salad with Apples and Dill
Tuna salad is one of those classics that usually leans on mayonnaise and bottled lemon juice — both common sources of citric acid that can quietly sneak into your diet. This version skips all of that and builds its bright, tangy flavor from a simple olive oil and apple cider vinegar dressing with just a touch of fresh lemon juice. The result is a clean, crisp salad that doesn't feel like a compromise at all. Diced apple adds a juicy sweetness that plays beautifully against the savory tuna and herbaceous fresh dill, while celery and scallion greens keep every bite satisfyingly crunchy. A pinch of ground ginger in the dressing gives it a subtle warmth that ties everything together in a way that feels a little unexpected but completely right. It comes together in one bowl with minimal prep, making it an easy lunch or light dinner you'll want to keep on rotation.
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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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