Yeast Free Tuna Salad with Apples and Dill
This tuna salad is a bright, refreshing twist on a classic — sweet diced apple, crisp celery, and fragrant fresh dill make every bite feel lively and a little unexpected. Instead of the usual mayo-heavy dressing, a simple whisk of extra-virgin olive oil, apple cider vinegar, and lemon juice ties everything together with a clean, tangy finish. A pinch of ground ginger adds just enough warmth to keep things interesting without overpowering the other flavors. For anyone navigating a yeast-free approach, this recipe is naturally in the clear — no bread, no vinegar-based condiments with hidden additives, and no fermented ingredients beyond the apple cider vinegar, which fits comfortably within most yeast-free guidelines. It comes together in minutes with no cooking required, making it an ideal option for a quick lunch or a light meal prep situation. Serve it scooped over leafy greens, stuffed into lettuce cups, or alongside sliced cucumber for a satisfying, no-fuss plate.
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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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