Pescatarian Tuna Salad with Apples and Dill
Bright, crisp, and a little unexpected, this tuna salad swaps the usual mayo for a light olive oil and apple cider vinegar dressing that lets every ingredient shine. 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 thing a lively, almost herby warmth. Sliced celery and scallion greens keep the texture interesting, so every forkful has a satisfying crunch. The dressing comes together in seconds — just whisk and pour — making this one of those recipes that feels effortless but tastes genuinely thoughtful. It works beautifully stuffed into a pita, piled onto crackers, or scooped straight from the bowl over a bed of greens. Because it skips meat entirely and leans on pantry-friendly canned tuna, it's a reliable, protein-packed option that fits a fish-forward lifestyle without any fuss. Make it ahead and refrigerate it for a grab-and-go lunch that actually gets better as the flavors meld.
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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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