Flaky tuna gets tossed with crisp Honeycrisp or Fuji apple, thin-sliced celery, and a generous handful of fresh dill for a salad that's equal parts sweet, savory, and crunchy. The dressing is refreshingly simple — just olive oil, apple cider vinegar, a squeeze of lemon, and a whisper of ground ginger — so the flavors stay bright instead of heavy or mayo-laden. Scallion greens add a mild oniony bite without overpowering the dill, and everything comes together in one bowl with barely any hands-on effort. It's a light, protein-packed lunch that holds up well in the fridge, making it easy to prep ahead for busy weekdays. This one fits neatly into a Whole30 kitchen, built entirely from whole foods with nothing processed weighing it down.
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Drain the tuna thoroughly and transfer it to a large mixing bowl. Use a fork to break up any large chunks into flakes.
Add the diced apple, sliced celery, scallion greens, and fresh dill to the bowl with the tuna.
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