This Apple Tuna Salad is a fall-inspired twist on the classic, featuring crisp apples, sweet dates, crunchy pecans, and fresh chives tossed in a creamy, tangy Dijon dressing. It’s fresh, flavorful, and satisfying served on its own, tucked in a sandwich, or transformed into an irresistible tuna melt.

Why You’ll Love this Apple Tuna Salad

• High-protein + nutritious: Packed with protein from tuna and Greek yogurt, plus fiber, heart-healthy fats, and plenty of feel-good, fill-you-up ingredients.
• Perfect for meal prep: This tuna salad holds up beautifully in the fridge, making it a convenient make-ahead option for weekdays.
• Endlessly versatile: If you’re not a tuna fan, you can make this salad with canned or shredded chicken, flaked salmon, or mashed chickpeas.
• Enticing textures + fresh flavors: The combination of crunchy apple and celery, chewy dates, and crunchy pecans create the ultimate alchemy of satisfying textures and fall flavors.

This apple tuna salad has been one of my favorite fall lunches recently. I love scooping it up with crackers, tucking it into a sandwich or wrap, or turning it into a cheesy tuna melt.

It’s incredibly satisfying–packed with protein, healthy fats, and even a little fiber–and will hold up for days in the fridge.

And just like my Tuna Chickpea Salad, it comes together in under 20 minutes.

If you’re on the hunt for more speedy, nourishing lunches this time of year, check out my Tzatziki Chickpea Tuna Salad and Greek Chicken Salad next.

The Ingredients

• Tuna: I love using albacore or skipjack tuna for the protein-rich base of the salad. Alternatively, you can use chicken, salmon, or partially mashed chickpeas.
• Apples: Diced apple adds fresh, juicy sweetness and plenty of crunch. I suggest using a crisp variety like Honeycrisp or Pink Lady.
• Celery: Adds refreshing crunch and balances the sweeter ingredients.
• Chives: Lends a delicate onion flavor that pairs beautifully with apple and pecans.
• Pecans: Adds a rich, buttery flavor and satisfying crunch. For even more depth, try lightly toasting them first.
• Dates: I love a chewy pop of sweetness in tuna salad, and dates work perfectly here. Alternatively, you can use dried cranberries or raisins.
• Yogurt + Mayo: This combination creates a rich, creamy dressing with extra protein and a little tang, without relying solely on mayo.
• Dijon: Adds a savory sharpness that balances the sweetness of the apples and dates. You can use classic Dijon mustard or more of a whole-grain, seedy variety.
• Apple cider vinegar: A touch of vinegar brightens the dressing and reinforces the apple flavor.

The Directions

Step 1: Combine yogurt, mayo, and apple cider vinegar in a large mixing bowl; mix well to combine.

Step 2: Add remaining tuna salad ingredients; mix well. Serve with crackers, on a sandwich, in a wrap, or a fabulous tuna melt.

Recipe Variations

• Make it a Chicken Salad. Use canned chicken, shredded rotisserie chicken, or cubed baked chicken for an equally delicious, protein-rich variation.
• Switch Up the Nuts. Replace pecans with toasty walnuts, sunflower seeds, pepitas for a different flavor and crunch.
• Try Different Dried Fruit. Swap the dates for dried cranberries, chopped dried apricots, or golden raisins. Cranberries are especially delicious during the fall months!
• Add Extra Fresh Herbs. In addition (or in place of) the chives, parsley and tarragon are delicious in this apple tuna salad.
• Make it Dairy-Free. Replace the Greek yogurt with all mayo, or use your favorite dairy-free plain yogurt.
• Turn it Into a Tuna Melt. Pile the tuna salad on sourdough bread, top with shredded cheese (I love using a mix of Gouda and Colby Jack), thinly sliced apple, and a good swipe of apple butter. Cover the bread with butter and fresh thyme leaves, and griddle until golden and crisp.

Serving Suggestions

• Sandwiches. Serve between slices of sourdough, rye, or whole-grain bread with thinly sliced apple, fresh arugula, and extra Dijon mustard and/or mayo.
• Salad Bowls. Serve over a bed of peppery arugula or mixed greens with a light drizzle of extra-virgin olive oil to bring everything together.
• Lettuce Cups. Spoon into butter lettuce leaves or endive for a fall-centric appetizer or light lunch.
• Tuna Melts. My favorite with melty cheese, crisp apple slices, and apple butter on toasty sourdough bread.
• Enjoy As Is. Scoop it up with whole-grain crackers, pita chips, or thick-cut sweet potato chips for a simple snack or lunch.

Storage Tips

• Store: Once the apple tuna salad is mixed together, cover and refrigerate for up to 4 days. (Because of the acidity of the mustard and vinegar, you don’t have to worry about the apple chunks browning.)
• Give it a good stir before serving, and add a small spoonful of yogurt (if needed) to restore its creamy consistency.

More Recipes using Canned Tuna

NFNut-Free

Healthy Tuna Noodle Casserole

DFDairy-FreeNFNut-Free

Tuna Niçoise Pasta Salad

Cheesy Tuna Toasts with Olive Salsa

NFNut-Free

Tuna Melts with Quick-Pickled Fennel

If you try this Apple Tuna Salad, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.