06/09/2026
Here’s the recipe for you—save it so you don’t lose it!
Serves 4
INGREDIENTS
2 cans (170 g / 6 oz each) tuna, drained
2 tbsp finely diced red onion or shallot
Zest of 1 lemon
2 tbsp fresh lemon juice
2 celery stalks, finely diced
¼ cup fresh dill, chopped, plus extra for garnish
⅓ cup mayonnaise
Salt and freshly ground black pepper
1 small head iceberg lettuce, chopped into bite-sized pieces
2 tbsp capers, drained (optional)
4 slices rye or sourdough bread
Butter or mayonnaise for serving
METHOD
Quick-pickle the onion
In a medium bowl, combine the onion, lemon zest, lemon juice, a pinch of salt, and a few grinds of black pepper.
Let sit for 5–10 minutes.
Make the tuna salad
Add the celery, dill, mayonnaise, and tuna to the bowl.
Mix gently until combined.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Prepare the lettuce
Place the chopped iceberg in a large serving bowl.
Toss lightly with a squeeze of lemon juice and a pinch of salt.
Assemble
Spoon the tuna salad over the lettuce.
Scatter with extra dill, sliced onion, and capers if using.
Serve
Toast the bread until crisp.
Spread with butter or mayonnaise and serve alongside.
A FEW OPTIONAL UPGRADES
Add sliced cucumber for extra crunch.
Mix in a tablespoon of Dijon mustard.
Top with sliced avocado.
Add a soft-boiled egg for a more substantial meal.
This is the kind of lunch that feels simple but surprisingly luxurious—cold, crunchy, lemony, and packed with fresh herbs. Perfect with a glass of crisp white wine or sparkling water with lots of ice.
Alison Roman tip: Don’t skimp on the dill or the iceberg lettuce. The contrast between the creamy tuna and the super-crisp lettuce is what makes this a “salad salad” rather than just tuna salad
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