Photo credit: Cassandra Macleod
Prep Yield
5min 2-4

Tuna Salad With Fennel, Apple and Parsley Recipe

A Jewish-Greek take on the traditional tuna salad.

One of the most defining moments of my childhood was witnessing what each of my parents could do with a can of tuna fish.

My Greek mom would open up a can, drizzle it with olive oil and lemon juice, and eat it without any additional accompaniment. My dad, a Jewish man from Ohio, gave it the traditional tuna salad treatment with celery and mayonnaise.

This simple lunch is inspired by both of them — it’s my Jewish-Greek tuna salad. It’s lighter and more refreshing than a traditional tuna salad, with the fennel and apples to replace the celery and add a satisfying crunch. I like serving this dish on top of simply dressed greens or on toast drizzled with olive oil.

From the book LEMON, LOVE & OLIVE OIL by Mina Stone. Copyright © 2021 by Asimina Stone. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.


  • 2 (5-ounce) cans tuna, preferably olive oil–packed
  • 1 large fennel bulb, trimmed of fronds, cored and diced
  • 1 Granny Smith or Pink Lady apple, cored and diced
  • juice of 2 lemons
  • extra virgin olive oil
  • salt and freshly ground black pepper
  • 1 handful flat-leaf parsley, finely chopped


  1. Drain the cans of tuna and flake the fish into a large bowl. Add the fennel, apple, lemon juice, a generous drizzle of olive oil, and a generous sprinkle of salt and freshly ground black pepper. Toss to combine. Add the parsley and toss one more time.

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