Nitrate & Nitrite Free Tuna Salad with Apples and Dill
Bright, herby, and just a little unexpected, this tuna salad swaps the usual mayo-heavy approach for a light olive oil and apple cider vinegar dressing that lets every ingredient shine. Diced apple adds a crisp, juicy sweetness that plays beautifully against the savory tuna and fresh dill, while celery and scallion greens keep things snappy and fresh. A touch of ground ginger and a squeeze of lemon juice round out the flavor in a way that feels lively rather than heavy. For anyone navigating nitrate and nitrite concerns, canned tuna packed in water is a clean, straightforward protein — no cured meats, no processed additives, just fish. Every ingredient here is whole and recognizable, which makes this the kind of recipe you can feel genuinely good about putting on the table. It comes together in one bowl with a quick whisk of the dressing, so there's very little standing between you and lunch. Serve it over greens, tucked into lettuce cups, or scooped straight from the bowl — it's that kind of effortless.
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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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