Paleo Tuna Salad with Apples and Dill
This tuna salad is a bright, refreshing twist on a lunchtime classic, swapping out mayo for a zippy olive oil and apple cider vinegar dressing that keeps every bite light and clean. Diced apple adds a natural sweetness and satisfying crunch, while fresh dill, scallion greens, and a hint of ground ginger give the whole thing an unexpectedly lively flavor profile. Celery brings even more texture, so you get that satisfying bite without relying on any grain-based fillers or dairy. The dressing comes together in seconds — just whisk and pour — making this one of those recipes that feels effortless but tastes like you actually tried. Conventional tuna salads often sneak in ingredients that don't fit a grain-free, whole-food approach, but every component here is straightforward and easy to verify. Serve it over crisp lettuce leaves, stuffed into half an avocado, or just eaten straight from the bowl — no bread required and honestly none missed.
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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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