Rice Free Tuna Salad with Apples and Dill
Bright, fresh, and packed with texture, this tuna salad takes a genuinely satisfying turn thanks to crisp diced apple, crunchy celery, and a generous handful of fresh dill. The dressing skips the usual mayo entirely — instead, a quick whisk of extra-virgin olive oil, apple cider vinegar, lemon juice, and a pinch of ground ginger ties everything together with a light, tangy lift. Those subtle sweet and savory contrasts make each bite feel a little more interesting than your average lunchtime tuna. Because the whole dish is built around simple, whole ingredients, there's no need to scan labels for hidden grains or fillers — everything here is naturally free of rice and rice-derived additives. Scallion greens add a mild oniony note without overpowering the dill, which really is the star of the flavor profile. It comes together in one bowl with minimal cleanup, and it holds up well in the fridge if you want to prep it ahead for the week.
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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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