No-Cook Tuna Salad with Dill and Capers

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

A protein-packed salad made with flaked tuna, fresh dill, and briny capers for a quick, satisfying lunch or snack. This american-inspired salads ready in about 10 minutes pairs canned tuna in water, mayonnaise, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

★ 4.2 (13 ratings) Prep: 10 min Serves 2 American cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain tuna: Open 2 (5-oz) cans of tuna in water and drain thoroughly, then transfer to a medium bowl.
  2. Step 2: Mix ingredients: Add 3 tbsp mayonnaise, 1 tsp Dijon mustard, 2 tbsp chopped fresh dill, 1 tbsp drained capers, and 1 tsp lemon juice to the tuna. Gently flake the tuna with a fork while mixing until fully combined.
  3. Step 3: Season: Add a pinch of salt and a pinch of black pepper, mixing until evenly distributed with no dry spots.
  4. Step 4: Serve: Spoon onto lettuce leaves or crackers and enjoy immediately.

Frequently asked questions

How long does No-Cook Tuna Salad with Dill and Capers 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 No-Cook Tuna Salad with Dill and Capers?

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 No-Cook Tuna Salad with Dill and Capers?

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 No-Cook Tuna Salad with Dill and Capers 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 No-Cook Tuna Salad with Dill and Capers?

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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