Shellfish Free Tuna Salad with Apples and Dill
Bright, fresh, and a little unexpected, this tuna salad swaps the usual mayo for a light olive oil and apple cider vinegar dressing that lets every ingredient shine. Diced apple adds a crisp sweetness that plays beautifully against the savory tuna, while fresh dill and a hint of ground ginger give the whole thing a lively, aromatic lift. Sliced celery and scallion greens round it out with crunch and a mild oniony bite that keeps each forkful interesting. The dressing comes together in seconds — just whisk, pour, and toss — making this one of those recipes that feels effortless but tastes genuinely thoughtful. For anyone navigating shellfish concerns, canned tuna is a clean, straightforward protein that sidesteps the cross-contamination worries that can come with seafood counters or pre-made deli salads. It works beautifully stuffed into a sandwich, scooped onto crackers, or piled over greens for a light lunch that doesn't feel like a compromise.
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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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