Nutmeg Free Tuna Salad with Apples and Dill
This tuna salad takes a bright, refreshing turn with crisp diced apple, fresh dill, and a zippy vinaigrette made from olive oil, apple cider vinegar, and a squeeze of lemon. It's the kind of lunch that feels a little unexpected in the best way — sweet, savory, and herbaceous all at once. The dressing comes together in seconds and skips the mayo entirely, leaning on good olive oil and a touch of ground ginger for warmth instead. Sliced celery and scallion greens add crunch and a mild bite that keeps every forkful interesting. Many spice blends and pre-made dressings sneak in warming spices you didn't ask for, but here every ingredient is straightforward and easy to verify. Toss it together and serve it right away, or let it chill for a bit so the flavors can meld — either way, it's a genuinely satisfying meal that comes together with almost no effort.
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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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