Pistachio Free Tuna Salad with Apples and Dill
This tuna salad is a bright, refreshing twist on a lunchbox classic, swapping heavy mayo for a zippy olive oil and apple cider vinegar dressing that lets every ingredient shine. Crisp diced apple adds a subtle sweetness, while fresh dill and a hint of ground ginger give the whole bowl an unexpected lift that keeps you coming back for another forkful. Sliced celery and scallion greens round things out with crunch and a mild oniony bite that balances the flaky tuna beautifully. The dressing comes together in seconds — just whisk, pour, and toss — making this an ideal recipe for busy weekdays when you want something satisfying without a lot of fuss. Because everything here is built from whole, straightforward ingredients, there's no need to scan labels for hidden nut-based additives or worry about cross-contact from shared processing facilities. It's naturally free of tree nuts by design, not by substitution, so nothing about the flavor or texture feels compromised. Serve it straight away for maximum crunch, or let it chill in the fridge and enjoy it the next day when the flavors have had a chance to 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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