Pork Free Tuna Salad with Apples and Dill
This tuna salad is a bright, refreshing twist on a lunchtime classic, and it comes together with almost no effort at all. Sweet diced apple adds a satisfying crunch alongside crisp celery, while fresh dill and scallion greens give the whole thing a herby, garden-fresh lift. Instead of a heavy mayo base, the dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, and lemon juice with a hint of ground ginger — light, tangy, and genuinely delicious. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved. It's the kind of recipe that works straight out of the pantry and fridge, making it an easy go-to for a quick lunch or a make-ahead meal. Serve it over greens, tucked into a wrap, or scooped onto crackers — however you plate it, the flavors are clean, lively, and a little unexpected in the best way.
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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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