By Grocery List Plus Editorial Staff | Published on June 2, 2026

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Tuna Apple Salad

Serves 4

296 cal · 15 min

Tuna Apple Salad

Recipe GLPR08d235c0624eaf

4.0(1)
Salad
15 min
296 cal
Servings: 4
No-Cook
SNAP eligible

A refreshing and nutritious salad combining canned tuna with crisp apple, celery, and golden raisins dressed in light Italian vinaigrette. Served in whole wheat pita pockets with fresh salad greens for a satisfying lunch or light dinner.

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Ingredients

1 can (12 ounces) canned tuna, packed in water, drained

2 tablespoons red onion, minced

1 medium apple, cored and chopped

1 cup celery, chopped

1 cup golden raisins

5 tablespoons light Italian dressing

2 cups salad greens

2 whole wheat pita breads, cut in half

Directions

  1. Wash your hands thoroughly with soap and clean running water before preparing the meal.

  2. Drain the canned tuna well, removing excess water. In a small mixing bowl, combine the drained tuna, minced red onion, chopped apple, chopped celery, and golden raisins.

  3. Pour 2 tablespoons of the light Italian dressing over the tuna mixture and stir gently until all ingredients are evenly coated and combined.

  4. In a separate bowl, place the salad greens and drizzle with the remaining 3 tablespoons of Italian dressing. Toss gently until the greens are lightly coated.

  5. Carefully open each pita bread half to create a pocket. Divide the dressed salad greens equally among the four pita pockets, then top each with an equal portion of the tuna salad mixture.

  6. Serve immediately while the pita is still warm and the greens are fresh.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward weeknight salad with ingredients found at any Charlotte grocer—canned tuna, red onion, Granny Smith or Honeycrisp apples, celery, and golden raisins are standard at Harris Teeter, Food Lion, and Walmart. The stated 15 minutes is honest if you're opening a can and chopping quickly, though first-time prep might stretch to 20. At roughly $2.50 per serving (driven by the tuna and fresh produce), it's reasonable for a lunch or light dinner. The main limitation is that leftover salad greens wilt and the tuna dressing turns soggy by the next day, making this a same-meal dish rather than a reheatable candidate for busy families with staggered schedules.

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