Tuna Salad with Apples

on Apr 20, 2026

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This recipe for Tuna Salad with Apples is creamy, bright, and a little unexpected — in the best way. Crisp, tangy apples, sweet relish, and fresh dill give this tuna salad a lift that turns a simple lunch into something special, even on the busiest weekdays.

Tuna salad with chopped celery, apples, red onion, and herbs in a bowl, served with lettuce leaves on the side.

Before You Start Cooking

Choose your tuna: Water-packed skipjack or chunk light have a softer texture with a stronger tuna flavor. White albacore is firmer and milder. Both work in this recipe — it really just comes down to what you like.
Apple variety: Granny Smith adds tartness that plays nicely against the sweet relish. Honeycrisp (or another sweet-tart variety) will give the salad a little more sweetness overall.
Relish: Sweet pickle relish is my go-to for balancing the briny tuna. Want a little heat with the sweet? Wickles original relish is great here. Prefer no sweetness? Use dill pickle relish instead.
Drain your tuna well: Too much liquid will make the salad watery and loosen the dressing. Press it firmly in the can, or use a fine-mesh strainer.

How to Make Tuna Salad with Apples

Ingredients for apple tuna salad labeled on a white surface, including canned tuna, red onion, apple, celery, fresh dill, pickle relish, mayonnaise, Dijon mustard, lemon juice, and salt and pepper.

Step 1: Build The Salad

This simple, one-bowl tuna salad comes together in just a few minutes.

Start by adding your well-drained tuna to a large mixing bowl. If you’re using a solid variety, break it up lightly with a fork as you go. Then add everything else:

Mayonnaise. I love the richness and tanginess of Duke’s here. Any good quality “real” mayo works too, like Hellmann’s. How much you need will depend on your tuna: softer varieties like skipjack tend to be a bit more moist, so you’ll probably need less than you would with a firmer albacore.
Dijon mustard. Gives the salad a depth and a little extra tang, without making it taste mustardy. I most often use Maille.
Celery. Dice it finely so you get that fresh crunch in every bite. I like to peel away the outer strings before chopping for a better texture, but that’s totally optional.
Red onion. Chop it finely. You want that onion flavor woven throughout, not big chunks to bite into.
Apple. No need to peel it — just dice it into small pieces, similar to the celery.
Relish. If your relish is on the watery side, drain off some of the liquid so your salad doesn’t end up too loose.
Lemon juice. Freshly squeezed, please. It brightens everything up and — bonus — keeps those apple pieces from turning brown.
Fresh dill. Chop the fronds finely.
Salt and pepper. Season to taste at the end. How much you need will depend on the sodium level in your tuna and whether your relish brought any heat to the party.

Canned tuna, diced apple, red onion, celery, and mayonnaise in a glass bowl before mixing for apple tuna salad.

Variations

Want a little extra crunch? Add a handful of toasted chopped walnuts or sliced almonds to the bowl.
Love garlic? Add 1–2 small minced garlic cloves for an extra punch of flavor.

Step 2: Bring It All Together

Once everything is in the bowl, use a wooden spoon or rubber spatula to fold it all together until well combined.

Then, give it a taste. Need more creaminess? Add a little more mayo. Falling flat? A pinch more salt or a squeeze of lemon usually does the trick. Want more herbiness? A little extra dill never hurts.

Apple tuna salad fully mixed in a glass bowl with visible chunks of apple, celery, and red onion.

You can serve this right away, but if you have time, cover the bowl and pop it in the fridge for 30 minutes to an hour. That little rest lets all the flavors settle and get friendly with each other — and honestly, it’s worth the wait.

Serving Tips

Tuna Salad with Apples is easy to serve a few different ways, depending on what you’re in the mood for.

For a classic sandwich, pile it onto lightly toasted sourdough or multigrain bread, a soft roll, or a croissant — a few leaves of buttery Boston lettuce tucked in never hurts. It’s also great open-faced on slices of crusty artisan bread.

Apple tuna salad served on toasted bread with lettuce, alongside sliced tomato and a bowl of extra salad in the background.

Want something lighter? Spoon it into lettuce cups, stuff it into a hollowed-out tomato, or serve it over a bed of greens for a quick lunch.

It’s also a great snack or casual spread option with crackers or pita chips. Look for a buttery, sturdy cracker that can hold up to the salad, like Breton Original, Buttercrisp, or Club. My family also likes it spooned onto Triscuits.

Butter cracker scooping apple tuna salad with visible chunks of celery, apple, and red onion.

Storage and Make-Ahead Tips

Store leftover tuna salad in an airtight container in the refrigerator for up to 3 days.

Because of the fresh apple, it’s at its best within the first day or two, while the texture is still crisp — the lemon juice helps slow browning, but the apple will soften a bit as it sits.

Making it ahead? Mix everything together, cover, and refrigerate. Before serving, drain off any liquid that’s collected at the bottom of the bowl and give it a gentle stir. If it seems too dry or thick, add a small spoonful of mayo to help bring back its creaminess.