Tuna Salad with Apple

Name: Tuna Salad with Apple
Prep time: 15 min
Total time: 15 min
Cuisine: British
Ingredients: 2 x 145g tins tuna in spring water, drained (about 220g drained); 1 large crisp apple, such as Granny Smith (about 180g); 2 celery sticks, finely diced; ½ red onion, very finely chopped; 1 tbsp lemon juice; 100g mayonnaise; 50g Greek yoghurt; Freshly ground black pepper; Salad leaves, wholemeal bread or bagels, to serve (optional)

Tuna salad with apple adds a crisp, slightly tart bite to the usual tinned tuna and mayonnaise, with celery for crunch and Greek yoghurt to lighten the dressing. There is no cooking at all, so it is ready in 15 minutes. Pile it onto toast, into a bagel or onto salad leaves for a quick lunch that feels fresher than a plain tuna mayo.

By Easy RecipesUpdated 15 August 20264.9(37 ratings)

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Total: 15 min
Prep: 15 min
Serves: 4
Per serving: 280kcal

Choosing the apple and draining the tuna

Two things decide whether this salad is crunchy or soggy: a firm apple and well-drained tuna. A tart apple with a bit of bite gives the contrast with the soft flakes of tuna, and the skin adds colour. Tuna in spring water keeps the dressing lighter, but any tin works as long as you press out the liquid.

Step-by-step tuna salad with apple

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Drain the tuna Tip the tuna into a sieve over the sink and press down with the back of a spoon to squeeze out as much liquid as you can. Flake it into a large bowl with a fork.
Chop Core the apple and cut it into 1cm cubes, leaving the skin on for colour. Toss the apple in the lemon juice straight away so it does not brown. Add it to the tuna with the celery and red onion.
Dress In a small bowl, mix the mayonnaise, Greek yoghurt and a good grind of pepper. Spoon it over the tuna mixture.
Mix and taste Fold everything together gently until evenly coated. Taste before adding any salt, as the tuna and mayonnaise are already salty. Add a little more lemon juice if you want it sharper.
Serve Spoon the salad onto salad leaves or into sandwiches straight away, or cover and keep it in the fridge until needed.

What to serve it with

Spoon it onto buttered wholemeal toast, into a toasted bagel, or onto crisp salad leaves. For a more filling lunch, the same idea works in a bagel with tuna salad, and a hot version is a tuna melt. If you want another crunchy side, try sweetheart cabbage salad with apple. A small handful of chopped walnuts stirred in at the end adds extra crunch if you have some.

Common problems and fixes for Tuna Salad with Apple

The salad turns watery.: Press the drained tuna firmly in the sieve and pat the celery dry. Add the dressing a spoonful at a time, stopping when the pieces are just coated.
The apple goes brown.: Dice it just before mixing and coat it in lemon juice straight away. If you are making the salad ahead, stir in the apple within an hour of serving.
The salad feels too rich.: Use 50g mayonnaise and 100g Greek yoghurt instead. The salad is a little tangier and lighter, and it still holds together well.

Frequently asked questions about Tuna Salad with Apple

Can you make tuna salad with apple ahead, and how long does it keep?

Yes. Mix the tuna, celery, onion and dressing up to a day ahead and stir in the apple just before serving. Keep it covered in the fridge and eat within 2 days.

Which apples work best in tuna salad with apple?

Choose a crisp, slightly tart apple such as Granny Smith, Braeburn or Pink Lady. They stay crunchy in the dressing, and their acidity balances the mayonnaise.

Is tuna in spring water or oil better?

Either works if you drain it well. Spring water gives a lighter salad, while tuna in olive oil is richer and a little more moist. Brine is fine too, but taste before adding salt.

What can I use instead of mayonnaise?

Use all Greek yoghurt, or half yoghurt and half crème fraîche, with a little extra lemon juice and a teaspoon of Dijon mustard for body.

How did you like the recipe?

4.9 / 5 · 37 ratings