Red Meat Allergy Friendly Tuna Salad with Apples and Dill
This bright, refreshing tuna salad is the kind of dish that earns a permanent spot in your lunch rotation. Crisp diced apple adds a subtle sweetness that plays beautifully against the briny tuna, while fresh dill and scallion greens keep every bite feeling light and herbaceous. The dressing — a simple whisk of olive oil, apple cider vinegar, lemon juice, and a hint of ground ginger — ties everything together without any heavy mayo or cream, making it feel clean and vibrant rather than heavy. For anyone navigating a red meat allergy, this recipe is naturally in the clear, built entirely around pantry staples and fresh produce with zero ambiguity about what's in it. Celery adds a satisfying crunch, and the whole thing comes together in one bowl with barely any cleanup. It's equally good scooped onto crackers, tucked into lettuce cups, or piled onto toasted bread for a proper sandwich situation.
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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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