Soy Free Tuna Salad with Apples and Dill
Tuna salad gets a serious upgrade here, with crisp diced apple, fresh dill, and a bright vinaigrette that replaces the usual mayo entirely. That swap is actually what makes this recipe so easy to keep clean — no store-bought condiments means no hidden soy derivatives lurking in the ingredient list. The dressing is just olive oil, apple cider vinegar, lemon juice, and a pinch of ground ginger, and it pulls everything together with a tangy, slightly sweet kick that feels genuinely fresh. Crunchy celery and sliced scallion greens add texture and a mild bite, while the dill gives the whole bowl an herby, almost summery character. It comes together in one large mixing bowl with minimal prep, making it an effortless option for a quick lunch or light dinner. Serve it straight away for maximum crunch, or let it chill for a bit and let those flavors deepen even further.
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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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