Gelatin Free Tuna Salad with Apples and Dill
Bright, crisp, and packed with fresh flavor, this tuna salad takes a refreshing turn with sweet diced apple, fragrant dill, and a zippy olive oil dressing. The combination of Honeycrisp or Fuji apple with celery and scallion greens gives every bite a satisfying crunch, while ground ginger and apple cider vinegar add a subtle warmth and tang that makes this feel anything but ordinary. Many store-bought tuna salads and dressings sneak in unexpected additives, so making it from scratch with whole, recognizable ingredients puts you fully in control. The dressing comes together in seconds — just a whisk of olive oil, vinegar, lemon juice, and spices — and coats the tuna beautifully without any fuss. It's the kind of dish that works tucked into lettuce cups, piled onto crackers, or eaten straight from the bowl with a fork. Make it ahead and refrigerate for up to a day, and the flavors only get better as everything melds together.
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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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