Gluten Free Tuna Salad with Apples and Dill
This tuna salad is a bright, refreshing twist on a classic, swapping out the usual mayo for a light olive oil and apple cider vinegar dressing that lets every ingredient shine. Crisp diced apple adds a subtle sweetness that plays beautifully against the savory tuna, while fresh dill and a hint of ground ginger give it a flavor profile that feels genuinely exciting. Celery and scallion greens round things out with crunch and a mild bite, making every forkful interesting. The dressing comes together in seconds — just a quick whisk of olive oil, vinegar, lemon juice, and spices — so there's no fussing around. Because every single ingredient here is naturally free of gluten, there's no need to scrutinize labels or worry about hidden wheat lurking in a store-bought dressing or flavored mayo. It's the kind of clean, wholesome lunch that works scooped over greens, stuffed into lettuce cups, or eaten straight from the bowl. Make it ahead and let it chill for up to a day — the flavors only get better as they meld 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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