Apple Tuna Salad Recipe
Posted November 10, 2023 by: Admin
Indulge in the delightful flavors of this winning Tuna Salad with Apples—it’s simplicity at its best! Brimming with flaky tuna, creamy avocado, crisp green apples, and crunchy almonds, the blend of textures and tastes in this Apple Tuna Salad is simply irresistible!
We have a soft spot for creamy and comforting salads, ranging from Macaroni Salad to Egg Salad, but this Apple Tuna Salad takes the crown.
The Best Tuna Salad with Apples
This is unequivocally the finest tuna salad recipe I’ve encountered, bursting with exciting flavors! My sister Anna deserves credit for this genius recipe. A single taste led to devouring an entire bowl. This salad is not just fresh, loaded, and delicious—it’s the kind of dish you can’t stop eating.
The unexpected addition of green apple and avocado introduces a delightful contrast between crisp tartness and creamy goodness, giving this tuna salad a distinct southern flair. The chemistry at play in this salad is serious! If you’re a tuna enthusiast, don’t miss our Avocado Tuna Salad.
Ingredients for Apple Tuna Salad
This elevated tuna salad recipe incorporates classic tuna salad ingredients with a twist—apple, avocado, and toasted almonds. It might just become your go-to tuna recipe. You’ll need:
- Canned Tuna – the main ingredient is a pantry staple. We used tuna in water, but canned tuna in oil will work, just be sure it is well-drained.
- Green Apple – diced green apples add a crisp bite to this and make the salad taste so fresh. If you don’t have apples, you can substitute celery for a more traditional tuna salad.
- Avocados – add creaminess and flavor so you can get away with using less mayonnaise.
- Toasted Almonds – add nice texture and crunch. You can easily omit almonds if you don’t have them on hand.
- Lemon Juice – use fresh lemon juice for the best flavor and avoid concentrate. If you don’t have lemons on hand, try substituting with ½ Tbsp dijon mustard.
How to Make Tuna Salad with Apples
- Toast your almonds in a dry skillet until golden brown. Remove them and let them cool slightly.
- Drain the tuna. I open the lid and then press it down firmly over the tuna to drain off as much water as my gigantic muscles (not) can squeeze out. If your tuna is too wet, your salad will be wet = no.
- Combine everything in a large mixing bowl and add a pinch of black pepper and lemon juice to taste.
When stored properly, tuna salads can stay fresh in the refrigerator for up to 3 days. Since we are working with fish and mayonnaise, keep the salad refrigerated until ready to serve.
This salad is a versatile dish that can be served in countless ways! Some of my favorites ways to serve this recipe include:
- Tuna sandwiches with soft bread or toasted bread
- Tuna salad wraps in a homemade tortilla or pita wrap
- Lettuce Wrap – For low-carb options, consider serving inside a lettuce wrap or in a halved avocado
- As a dip with crackers or tortilla chips
- 20 oz tuna in water, (four, 5-oz cans), well drained.
- 1 medium onion, 1 1/3 cup finely diced
- 1 medium granny smith apple, seeded and diced
- 1 avocado, pitted, peeled and diced
- 3/4 cup real mayo, or added to taste
- 1/2 tsp fresh lemon juice, or to taste
- 1/2 cup sliced almonds or chopped walnuts, toasted
- 1/8 tsp black pepper, or to taste
- Toast nuts on a dry skillet until golden. Remove from heat and cool slightly.
- To drain tuna, I open the lid then press it down firmly over the tuna to drain off as much water as I can squeeze out. If your tuna is too wet, your salad will be wet.
- Combine all ingredients in a large mixing bowl and add a pinch of black pepper and 1/2 tsp lemon juice, or to taste. Add mayo to taste.