Lupin 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 mayo entirely, leaning instead on extra-virgin olive oil, apple cider vinegar, and a squeeze of lemon juice for a lighter, more vibrant finish. A pinch of ground ginger ties everything together with just enough warmth to keep things interesting. Because the ingredient list is built entirely from whole, straightforward foods, there's no need to scrutinize labels for hidden legume-based fillers or flour extenders that can sneak into pre-made dressings and condiments. Everything comes together in one bowl with minimal prep — just flake, chop, whisk, and toss. It works beautifully as a filling for lettuce wraps, spooned over greens, or eaten straight from the bowl with a fork. Simple, clean, and genuinely delicious.
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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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