Turkey Free Tuna Salad with Apples and Dill
This tuna salad is a bright, refreshing twist on a classic, swapping out the usual heavy mayo for a light olive oil and apple cider vinegar dressing that lets every ingredient shine. Crisp diced apple adds a subtle sweetness that plays beautifully against the briny 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 crunch and a mild bite that keeps each forkful interesting. The dressing comes together in seconds — just a quick whisk of olive oil, vinegar, lemon juice, and spices — so there's no complicated prep standing between you and a seriously satisfying meal. It's the kind of dish that works just as well stuffed into a pita or scooped over greens as it does eaten straight from the bowl. Best of all, every ingredient here is straightforward and easy to source, with no hidden poultry products to second-guess at the store.
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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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