Matthew McConaughey's Tuna Apple Salad
This 10-minute tuna apple salad combines briny tuna with crisp Honeycrisp or Granny Smith apple, creamy Duke's mayo, and fresh dill. Perfect for a quick lunch or meal prep.
Equipment
- Mixing Bowl
- Cutting Board
- Sharp knife
- Fork
Ingredients
Main Ingredients
- 2 cans (5 oz each) solid white tuna, drained
- 1 medium crisp apple (Honeycrisp or Granny Smith), diced small
- 1/4 cup red onion, finely diced
Dressing
- 1/4 cup good mayonnaise (Duke's or Hellmann's)
- 2 tablespoons fresh dill or parsley, chopped
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- 1 pinch celery salt
Instructions
- Drain the tuna well and flake it into a medium mixing bowl with a fork. Don't mash it into a paste; leave some texture.
- Add the diced apple and diced red onion to the bowl and stir once to combine.
- In a small bowl, whisk together the mayonnaise, lemon juice, chopped herbs, celery salt, black pepper, and a small pinch of salt.
- Fold the dressing into the tuna mixture until evenly coated. Taste and adjust seasoning with more salt or lemon juice if needed.
- Serve immediately on butter lettuce cups, bread, or crackers. For best flavor, refrigerate for 30 minutes before serving. Store leftovers in an airtight container for up to 3 days.
Notes
Dice the apple right before mixing to avoid browning. If prepping ahead, toss diced apple with a little lemon juice. Don't overdress the salad; start with half the mayo and add more as needed. Let the salad rest for 30 minutes if possible to marry the flavors. Season carefully at the end because canned tuna is already salty.