Lactose Free Tuna Salad with Apples and Dill
This tuna salad is a bright, refreshing twist on a classic — sweet apple, crisp celery, and fragrant fresh dill make every bite feel a little unexpected in the best way. The dressing skips the usual mayo entirely, leaning instead on extra-virgin olive oil, apple cider vinegar, and a squeeze of lemon juice for a light, tangy coating that ties everything together beautifully. A pinch of ground ginger adds just enough warmth to keep things interesting without overpowering the fresh ingredients. Because there's no dairy anywhere in the mix, this is a genuinely worry-free option for anyone who needs to avoid lactose — no label-checking required. It comes together in one bowl with minimal prep, making it an easy go-to for a quick lunch or a make-ahead meal that holds up well in the fridge. Serve it scooped over greens, tucked into lettuce cups, or alongside your favorite crackers for a satisfying, clean-eating plate.
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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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