Lemon-Dill Tuna Salad with Cucumber and Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy tuna salad with bright lemon-dill dressing, mixed with crisp cucumber and juicy cherry tomatoes for a refreshing lunch. This Mediterranean-inspired salad recipe, ready in about 15 minutes, pairs tuna, mayonnaise, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

Prep: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain 2 cans tuna (5 oz each) thoroughly in a colander, then transfer to a medium bowl.
  2. Step 2: Add 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 tbsp chopped dill, and 1/4 tsp lemon zest to the tuna, mixing until fully combined.
  3. Step 3: Dice 1 medium cucumber into 1/4-inch pieces and add to the tuna mixture, along with 1 cup halved cherry tomatoes.
  4. Step 4: Season with salt to taste, then chill for 30 minutes to allow flavors to meld before serving.

Frequently asked questions

How long does Lemon-Dill Tuna Salad with Cucumber and Cherry Tomatoes take to make?

Total time is about 15 minutes (15 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 Lemon-Dill Tuna Salad with Cucumber and Cherry Tomatoes?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Lemon-Dill Tuna Salad with Cucumber and Cherry Tomatoes?

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 Lemon-Dill Tuna Salad with Cucumber and Cherry Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Lemon-Dill Tuna Salad with Cucumber and Cherry Tomatoes?

Mediterranean 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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