Coconut Free Tuna Salad with Apples and Dill
This tuna salad is a bright, refreshing twist on a classic — sweet apple, crisp celery, and fragrant fresh dill come together with a light olive oil and apple cider vinegar dressing that feels anything but ordinary. The hint of ground ginger and a squeeze of lemon juice give it a subtle warmth and zing that keeps every bite interesting. Because the dressing is built entirely from pantry staples and fresh produce, there's no need to scan labels for hidden coconut-derived oils or emulsifiers that sneak into so many store-bought dressings and mayo-based salads. Everything here is straightforward and clean, which makes it easy to feel confident about what you're eating. It comes together in one bowl with just a quick whisk and a gentle toss, so it's as practical as it is delicious. Serve it over greens, tucked into a sandwich, or straight from the bowl — it holds up beautifully in the fridge if you want to get ahead for the week.
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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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