Hazelnut Free Tuna Salad with Apples and Dill
This tuna salad is a bright, refreshing twist on a classic, swapping out heavy mayo for a zippy 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 scallion greens bring a herby, garden-fresh lift. A touch of ground ginger and lemon juice round out the dressing with just enough warmth and brightness to keep things interesting. The whole thing comes together in one bowl with barely any prep — just flake, chop, whisk, and toss. For anyone navigating tree nut concerns, this recipe is naturally free of any hazelnut-containing ingredients, and every component is straightforward and easy to verify at the store. It works beautifully served over greens, tucked into a sandwich, or scooped up with crackers for a light lunch that feels anything but boring.
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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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