Mushroom Free Tuna Salad with Apples and Dill
Bright, fresh, and a little unexpected, this tuna salad swaps the usual heavy mayo for a light olive oil and apple cider vinegar dressing that lets every ingredient shine. Crisp diced apple adds a natural sweetness that plays beautifully against the briny tuna, while fresh dill and a squeeze of lemon keep things lively and aromatic. Sliced celery and scallion greens bring just enough crunch and bite to make each forkful interesting. A pinch of ground ginger in the dressing is the quiet secret weapon here — it ties the sweet and savory elements together in a way that feels polished without any extra effort. The whole thing comes together in one bowl with a quick whisk and a gentle toss, making it an easy go-to for lunches or light dinners. For anyone navigating a fungi-free lifestyle, this recipe is naturally in the clear — no hidden extras, no questionable store-bought dressings, just clean, straightforward ingredients you can trust. Serve it over greens, tucked into a wrap, or straight from the bowl — it holds up beautifully either way.
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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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