Emulsifier Free Tuna Salad with Apples and Dill
Most tuna salads lean hard on mayonnaise, which is where emulsifiers typically sneak in. This version skips it entirely, using a bright, whisked dressing of extra-virgin olive oil, apple cider vinegar, and fresh lemon juice to bring everything together. The result is lighter and fresher than the classic, with none of the ingredient-label anxiety. Crisp diced apple adds a subtle sweetness that plays beautifully against the savory tuna, while celery keeps every bite satisfyingly crunchy. Fresh dill and a hint of ground ginger give the whole bowl an herby, slightly aromatic lift that feels genuinely special. It comes together in minutes with just a fork and two bowls, making it an easy weekday lunch or a reliable meal-prep option that holds up well in the fridge.
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!