Tuna salad is something I never seem to get tired of eating.

It’s my go-to when I can’t come up with anything to pack for lunch, or lately after an evening hot yoga class at Core Power yoga, when I’m too hot to turn on even the stove.

I love that tuna salad is creamy, full of protein, and can be whipped up in less than 5 minutes flat. I also love that I can make it the night before I need a lunch for work, or make a batch on the weekend to use throughout the week. I find myself reaching for a can of albacore tuna about once per week.

This recipe is just as quick and easy as your traditional tuna salad but lightened up with only 1/2 tablespoon of mayo (or Greek yogurt) per serving. It’s also really bright with fresh lemon zest and juice, a nice bite from the capers, and delicious earthy dill. Dill is one of my favorite herbs, so fresh or dried, I tend to really go for it when adding it to this tuna salad.

I’ve probably eaten this salad in every way possible in the past year or so. It works great in a sandwich, on top of toasted bread (I like this sprouted grain bread for something quick), in a lettuce or cabbage wrap, with crackers, or my person favorite- atop a mixed green salad. Ill throw some greens with whatever veggies I have in a covered bowl, pack some lemon vinaigrette, and a small container with my tuna salad for lunch the next day. It’s really the quickest and easiest lunch and it always leaves me full and satisfied.

Lemon & Caper Tuna Salad
Recipe type: Entree
Prep time: 
Total time: 
Serves: 2-3
A fresh spin on tuna salad with the brightness of lemon juice and zest, bite of capers, and earthiness of dill. Perfect on a sandwich, with crackers, in a lettuce wrap, or atop a green salad. It stays well in the fridge so you can make a big batch in advance!
  • 2 5oz. cans Albacore tuna in water (without salt)
  • 1 T mayo/vegan mayo (or sub Greek yogurt)
  • 1 t dijon mustard
  • 1 T lemon zest
  • 1 t lemon juice
  • ½ t salt
  • ¼ t ground black pepper
  • 2 T fresh dill or 1-2 t dried dill (to taste)
  • 1 T capers, drained
  1. In a mixing bowl add the tuna and break up any large pieces with a fork. Add the mayo, dijon mustard, lemon zest and juice, salt and pepper. Stir until well incorporated.
  2. Fold in the dill and capers. Taste and season with additional salt or pepper as desired.
  3. Store in fridge until ready to serve, up to 4 days. Serve on bread for sandwich, in a lettuce or cabbage wrap, with crackers, or on a green salad.


How do you like your tuna salad?

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