Tree Nut Free Tuna Salad with Apples and Dill
Tuna salad gets a serious upgrade here, swapping out the usual mayo-heavy base for a bright, tangy dressing made with olive oil, apple cider vinegar, and a squeeze of fresh lemon juice. Diced apple adds a juicy crunch that plays beautifully against the savory tuna, while fresh dill and a hint of ground ginger give the whole thing an unexpectedly lively flavor. Sliced celery and scallion greens round it out with texture and a mild bite that keeps every forkful interesting. Many packaged tuna salads and deli options sneak in ingredients that can be tricky to verify, but this one is built entirely from straightforward, whole-food ingredients you can see and trust. The dressing comes together in minutes with a quick whisk, and the whole salad is ready to serve almost immediately — no cooking required. It works beautifully stuffed into lettuce cups, piled onto crusty bread, or eaten straight from the bowl.
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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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