Eggless Tuna Salad with Apples and Dill
Classic tuna salad often leans on mayonnaise as its creamy backbone, which means eggs sneak into the picture whether you want them or not. This version takes a completely different approach, swapping that mayo base for a bright, zippy dressing made with extra-virgin olive oil, apple cider vinegar, and a squeeze of fresh lemon juice. The result is lighter and more refreshing than the deli-counter standard, with no compromise on flavor. Diced apple adds a sweet crunch that plays beautifully against the briny tuna, while fresh dill and a hint of ground ginger give the whole bowl a surprisingly sophisticated edge. Sliced celery and scallion greens round things out with a little bite and color. It comes together in minutes with just a fork and two bowls, making it an effortless lunch or a quick protein-packed meal any time of day. Serve it straight away or let it chill for a bit — the flavors only get better as they meld.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!