Classic Tuna Salad with Lemon and Dill
A refreshing, no-mayo tuna salad featuring bright citrus and fresh dill for a clean, satisfying meal. This American-inspired salad recipe, ready in about 10 minutes, pairs canned tuna, lemon, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Flake 2 drained cans of tuna into a medium bowl using a fork, breaking into small pieces.
- 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.
- 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.
- 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.
