Classic Tuna Salad with Lemon and Dill

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A refreshing, no-mayo tuna salad featuring bright citrus and fresh dill for a clean, satisfying meal. This american-inspired salads ready in about 10 minutes pairs (5 oz) cans, drained canned tuna, juiced and zested lemon, finely chopped fresh dill into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 210 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (5 oz) cans, drained canned tuna
• 1/2, juiced and zested lemon
• 2 tbsp, finely chopped fresh dill
• 1/4 cup, finely diced red onion
• 2 stalks, finely diced celery
• 1 tbsp extra virgin olive oil
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: Flake 2 drained cans of tuna into a medium bowl using a fork, breaking into small pieces.
2. Step 2: Add 1/2 juiced and zested lemon, 2 tbsp finely chopped fresh dill, 1/4 cup diced red onion, and 2 diced celery stalks to the bowl.
3. Step 3: Drizzle 1 tbsp extra virgin olive oil over the mixture, then add 1/4 tsp kosher salt and 1/8 tsp black pepper.
4. Step 4: Gently fold all ingredients together until evenly distributed, being careful not to overmix. Chill for 15 minutes to let flavors meld before serving.