Pecan 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 juicy sweetness that plays beautifully against the savory tuna, while fresh dill and a hint of ground ginger give the whole bowl a lively, aromatic lift. Sliced celery and scallion greens keep the texture interesting without weighing things down. The dressing comes together in seconds — just whisk, pour, and toss — making this one of those recipes that feels effortless but tastes genuinely impressive. It's completely free of tree nuts, so there's no need to scan labels or worry about cross-contact from nut-heavy add-ins that sometimes sneak into packaged salad kits. Serve it scooped over greens, tucked into a wrap, or eaten straight from the bowl — it holds up well in the fridge for up to a day, making it a smart make-ahead lunch option too.
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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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