Bright, crisp, and packed with fresh flavor, this tuna salad takes a refreshing turn with diced apple, fragrant dill, and a zippy olive oil dressing that comes together in minutes. The combination of Honeycrisp or Fuji apple with celery and scallion greens gives every bite a satisfying crunch, while ground ginger and apple cider vinegar add just enough warmth and tang to keep things interesting. Instead of a heavy mayo base, the dressing is a simple whisk of olive oil, vinegar, and lemon juice — clean, light, and completely grain-free by nature. For anyone navigating rye sensitivities, the tricky part is usually the vehicle — rye bread, rye crackers, or deli-style preparations that sneak in unexpected grains. This recipe sidesteps all of that by keeping every single ingredient straightforward and easy to verify. Serve it over leafy greens, scoop it into lettuce cups, or pair it with your favorite safe crackers for a no-fuss lunch that genuinely delivers on flavor.
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Drain the tuna thoroughly and transfer it to a large mixing bowl. Use a fork to break up any large chunks into flakes.
Add the diced apple, sliced celery, scallion greens, and fresh dill to the bowl with the tuna.
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