Apple-Chive Tuna Salad

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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.

Prep Time15

Total Time15

Course: Entree/Salad

Cuisine: American

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Mixing bowl

Ingredients

1/3 cup plain Greek yogurt (2% or full-fat)
2 Tbsp. mayonnaise
2 tsp. Dijon mustard
1 tsp. apple cider vinegar
2 (5-oz.) cans albacore tuna, drained
1/2 cup diced Honeycrisp apple
1 rib celery, diced (~1/4 cup)
1/4 cup chopped pecans
3 pitted dates, finely chopped (sub dried cranberries)
3 Tbsp. chopped fresh chives
Kosher salt and cracked black pepper to taste

The Ultimate Fall Tuna Melt (per sandwich; salad makes 4 sandwiches total)

2 slices sourdough bread (or bread of choice)
2 tsp. softened salted butter
1 tsp. fresh thyme leaves
1/2 cup Apple-Chive Tuna Salad
4 to 5 thin slices Honeycrisp apple
1 Tbsp. apple butter (homemade or store-bought)
1 1/2 ounces freshly grated Gouda, Colby Jack, or Cheddar cheese (or a combination)

Instructions

Mix Tuna Salad: To a large mixing bowl, combine yogurt, mayonnaise, Dijon mustard, and apple cider vinegar; mix well. Add remaining tuna salad ingredients (tuna, apple, celery, pecans, dates, and chives); mix well to combine. Season to taste with kosher salt and black pepper.
Serve in a sandwich or wrap, over a bed of arugula, or with crackers or pita chips. Or make the Ultimate Fall Tuna Melt below.
Tuna Melt Instructions: Spread softened butter evenly over one side of each slice of bread. Gently press thyme leaves into the butter, evenly disbursing as best you can.
Place one side of bread, buttered side down, on a cutting board. Sprinkle half of the grated cheese overtop, followed by apple slices, tuna salad, and remaining grated cheese. Spread apple butter on the inside of the second slice of bread, and place bread on top, buttered side up.
Heat a large skillet over medium/medium-low heat. Add the sandwich and cook for 3 to 5 minutes per side, or until the bread is golden and crisp and the cheese is melted. (I like to cover the sandwich for a few minutes to create steam and encourage the cheese to melt.)
Transfer to a cutting board and let sit for 1 minute before slicing in half. Serve warm.

Notes

If you're not a tuna fan, you can make this salad with canned or shredded chicken, flaked salmon, or mashed chickpeas.
Once the 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.)

Nutrition