Crunchy Celery Salad with Tuna

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Wash the celery, apples and shallots.
Processed ingredients are then simply gradually added to a large enough bowl:
Cut the celery and the leaves into pieces approx. 1-2 cm wide. Cut the whole shallots, from white to dark green, into 0.5 cm wide rings. Cut the apple with the skin into small pieces. Peel and squeeze the garlic (little trick: cut off the roots of the garlic clove. Then press the clove together with your hands until it cracks. Now the shell can be easily removed). Squeeze half a lemon. Chop walnuts. Cut the dill into small pieces with scissors. Add the tuna with oil (if you have tuna without oil, drain it and add 4-6 tablespoons of cooking oil to the salad).
Now mix all ingredients and season with salt and pepper as desired.
Tip: If you want to afford it, you can also replace the walnuts with pine nuts.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.