Honey Free Tuna Salad with Apples and Dill
Bright, herby, and genuinely refreshing, this tuna salad swaps the usual mayo-heavy approach 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 briny tuna, while fresh dill and scallion greens keep things lively and aromatic. A touch of ground ginger and a squeeze of lemon juice round out the dressing with just enough warmth and brightness to make this feel like something you'd order at a café rather than throw together at home. Many store-bought tuna salads and bottled dressings sneak in sweeteners that can be hard to spot on labels, so making this from scratch means you know exactly what's in the bowl. The whole thing comes together in one large mixing bowl with a quick whisk and a gentle toss — no cooking required. It's equally at home stuffed into a sandwich, scooped onto crackers, or piled over greens for a light lunch that doesn't feel like a compromise.
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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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