Macadamia Free Tuna Salad with Apples and Dill
This tuna salad is a bright, refreshing twist on a classic, swapping heavy mayo for a light olive oil and apple cider vinegar dressing that lets every ingredient shine. Crisp diced apple adds a subtle sweetness, while fresh dill and a hint of ground ginger give the whole bowl an unexpected lift that keeps you coming back for another forkful. Sliced celery and scallion greens round things out with crunch and a mild bite, making the texture just as satisfying as the flavor. The dressing comes together with a quick whisk, and the whole salad is tossed and ready to go in minutes — no cooking required. For anyone navigating tree nut concerns, this recipe is naturally free of macadamia nuts and relies entirely on pantry staples and fresh produce, so there's nothing to second-guess. It works beautifully stuffed into a sandwich, scooped onto crackers, or served over a bed of greens for a lighter lunch option.
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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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