Oats Free Tuna Salad with Apples and Dill
Bright, fresh, and packed with texture, this tuna salad takes a classic lunchtime staple somewhere genuinely exciting. Diced apple brings a crisp sweetness that plays beautifully against the savory tuna, while fresh dill and scallion greens keep every bite lively and aromatic. The dressing — a simple whisk of olive oil, apple cider vinegar, lemon juice, and a hint of ground ginger — ties it all together with a light tang that feels anything but heavy. Celery adds that satisfying crunch, so you get a salad with real personality and no filler ingredients. For anyone navigating grain sensitivities, this recipe is naturally free of oats and any oat-adjacent thickeners or binders, since every component is a whole, recognizable food. It comes together in one bowl with minimal cleanup, making it an ideal choice for a quick lunch or a meal-prep situation. Serve it straight away for maximum crunch, or let it chill briefly so the flavors can meld even further.
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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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