Reverse Tuna Salad with Citrus Zest

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A refreshing, no-cook salad featuring flaked tuna and bright citrus notes, perfect for a light lunch or picnic. This salad recipe, ready in about 15 minutes, pairs canned tuna, red onion, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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

• 1 (5 oz) can canned tuna
• 2 tbsp finely diced red onion
• 2 stalks finely chopped celery
• 1/2 juiced lemon
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 4 cups mixed greens
• 1/2 cup halved cherry tomatoes

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Instructions

1. Step 1: Drain the canned tuna thoroughly in a fine-mesh sieve, then flake into a medium bowl using a fork until no large chunks remain.
2. Step 2: Add the diced red onion, chopped celery, lemon juice, 2 tbsp olive oil, and 1 tsp Dijon mustard to the tuna, mixing gently until fully incorporated and the mixture is moist but not wet.
3. Step 3: Gently fold in 1/2 cup halved cherry tomatoes and 4 cups mixed greens, ensuring the greens are evenly coated without bruising them.
4. Step 4: Divide the salad into 2 portions and serve immediately for optimal freshness.