Xanthan Gum Free Tuna Salad with Apples and Dill
This tuna salad is a bright, refreshing twist on a lunchbox classic, swapping out heavy mayo for a zippy olive oil and apple cider vinegar dressing that lets every ingredient shine. Crisp diced apple adds a subtle sweetness, fresh dill brings an herby punch, and sliced celery keeps things satisfyingly crunchy from the first bite to the last. A hint of ground ginger and a squeeze of lemon juice round out the flavor in a way that feels surprisingly sophisticated for such a simple dish. For anyone navigating xanthan gum sensitivities, store-bought tuna salads and pre-made dressings can be a minefield — thickeners and stabilizers hide in the most unexpected places. This recipe sidesteps all of that entirely, relying on whole, straightforward ingredients with no need for any binders or gums to hold it together. The olive oil and vinegar dressing emulsifies beautifully on its own, coating every flake of tuna without any additives doing the heavy lifting. Toss it together in minutes, taste and adjust the seasoning to your liking, and serve it straight away or let it chill for a day — it holds up beautifully either way.
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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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