Turmeric Free Tuna Salad with Apples and Dill
This tuna salad is a bright, refreshing twist on a classic, swapping out the usual 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 scallion greens bring a pop of herby flavor that feels anything but ordinary. The sliced celery keeps things crunchy, and a squeeze of lemon juice ties the whole bowl together with just the right amount of zing. For anyone navigating spice sensitivities, this recipe is a breath of fresh air — the seasoning is kept simple with just ground ginger and sea salt, so there's no need to scrutinize a long ingredient list for hidden yellow spices. Everything gets tossed together in one bowl with a quick whisked dressing, making cleanup as easy as the prep. Serve it scooped over greens, tucked into a wrap, or eaten straight from the bowl — it holds up beautifully in the fridge for the next day's lunch too.
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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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