Tuna Salad with Celery and Lemon
A bright and crunchy tuna salad that ditches the heavy mayo for a lighter, zesty dressing. Crisp celery and fresh lemon juice do the heavy lifting, making it perfect for sandwiches, wraps, or scooping onto crackers for a quick lunch.
For 4 servings
- prep · ~2 min
Drain and flake the tuna.
Open the cans of tuna and drain well, pressing out excess water with the lid. Transfer to a medium mixing bowl and flake with a fork into bite-sized pieces.
TIPDraining thoroughly keeps the salad from getting watery — press firmly. - prep · ~3 min
Dice the celery and mince the onion.
Wash the celery stalks and pat dry. Trim the ends and finely dice into small, uniform pieces. Peel and finely mince the red onion — you want about 2 tablespoons total.
TIPSmall, even dice gives every bite the right crunch without overwhelming. - mix · ~2 min
Combine all ingredients in the bowl.
1.Add the diced celery, minced red onion, and chopped dill to the bowl with the tuna.2.Add the mayonnaise, lemon juice, dijon mustard, lemon zest, salt, and black pepper.3.Fold everything together with the fork until evenly mixed and creamy.TIPFold gently — overmixing turns the tuna mushy. - rest · ~15 min
Chill before serving.
Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld. This makes a big difference in taste.
- serve
Serve on sandwiches, wraps, or with crackers.
Give the salad a quick stir before serving. Scoop onto toasted bread for a classic sandwich, pile into lettuce wraps, or serve alongside crackers for a lighter option.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Press the drained tuna firmly with the can lid to remove as much water as possible for a firmer texture.
- 2Finely dice the celery into uniform 1/4-inch pieces for consistent crunch in every bite.
- 3Let the salad chill for at least 15 minutes after mixing so the flavors meld and mellow.
- 4Taste and adjust the lemon juice or salt after chilling, as refrigeration dulls acidity and seasoning.
- 5Leftover tuna salad keeps well in an airtight container in the fridge for up to 3 days.
Adapt it for your goals.
Low-oil
Swap the mayonnaise for full-fat Greek yogurt to cut fat while keeping a creamy texture and adding a tangy note.
protein boostProtein-boost
Add 1/4 cup rinsed and drained chickpeas for extra fiber and plant protein, making the salad more filling.
spicySpicy
Fold in 1 tablespoon of Sriracha or finely chopped pickled jalapeños for a punchy, spicy twist.
herb swapHerb-swap
Replace the dill with equal amounts of fresh parsley and chives for a milder, greener flavor profile.
Why this is on our healthy list.
Lean Protein Source
Canned tuna packed in water provides high-quality, lean protein that supports muscle repair and satiety with minimal saturated fat.
Rich in Vitamin K
Celery and fresh dill contribute vitamin K, important for bone health and blood clotting.
Hydrating Ingredients
Celery and lemon juice add water and electrolytes, helping maintain hydration, especially in a light salad.
Frequently asked questions
Yes, but drain it well and expect a richer, slightly heavier salad — you may want to reduce the mayonnaise slightly.
