Seed Oil Free Tuna Salad with Apples and Dill
Tuna salad is one of those classics that can quietly go sideways the moment you reach for a jar of conventional mayo — most store-bought versions are loaded with soybean or canola oil, which makes finding a clean option trickier than it should be. This version sidesteps all of that by using extra-virgin olive oil and apple cider vinegar as the dressing base, so every bite is bright, fresh, and genuinely wholesome. The combination of crisp diced apple, crunchy celery, and fragrant dill gives it a lively texture and flavor that feels far more interesting than your average lunch. A little lemon juice and a hint of ground ginger round out the dressing with just enough zing to keep things exciting. It comes together in one bowl with minimal prep — just flake, chop, whisk, and toss. Serve it over greens, stuff it into lettuce cups, or eat it straight from the bowl; it holds up beautifully either 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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