Walnut Free Tuna Salad with Apples and Dill
Tuna salad gets a bright, unexpected upgrade here with crisp diced apple, fresh dill, and a zippy olive oil dressing that replaces the usual mayo entirely. The combination of sweet Honeycrisp or Fuji apple, crunchy celery, and fragrant dill makes every bite feel lively and refreshing rather than heavy. A quick whisk of olive oil, apple cider vinegar, lemon juice, and a hint of ground ginger pulls the whole thing together with a tangy, slightly warming finish. Scallion greens add a mild oniony note without overpowering the delicate tuna, keeping the flavors balanced and clean. Many store-bought tuna salads and deli options sneak in unexpected add-ins, so making it yourself means you know exactly what's in the bowl. This comes together in just one large mixing bowl with minimal prep, making it an easy go-to for a quick lunch or light dinner. Serve it straight away for maximum crunch, or let it chill briefly 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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