Classic Tuna Salad with Lemon and Dill

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.4 (11 ratings) Prep: 10 min Serves 2 American cuisine 210 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Classic Tuna Salad with Lemon and Dill take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Classic Tuna Salad with Lemon and Dill?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep juiced and zested lemon from drying out.

Can I substitute ingredients in Classic Tuna Salad with Lemon and Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Classic Tuna Salad with Lemon and Dill for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Classic Tuna Salad with Lemon and Dill?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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