My 1-Ingredient Upgrade for the Best Tuna Salad (It’s My Favorite)

I love big, bold flavors, and I always want the sharp, mouth-puckering bite of a dill pickle chip, the briny pop of a caper in my pasta, and the zingiest vinaigrette I can find. So, of course, when I started making quick tuna salads more often for lunch, I inherently reached for some chopped-up dill pickles, a spoonful of caper brine, and fresh herbs, just as I do in my favorite egg salad. 

Basically, I leaned into anything that would cut through the mayo to make it taste more alive. So when I squeezed fresh lemon juice into my bowl one afternoon, I realized I’d been missing out on the easiest upgrade all along. 

Why Lemon Juice Changes Everything

Tuna salad is a simple comfort food, but it can sometimes taste a little retro and bland. The tuna is mild, the mayo is rich, and, if it has been sitting in the fridge overnight, the whole thing can taste heavy and flat. That’s why lemon juice can be such a lifesaver.

The acid cuts right through the richness, adding a zesty brightness that makes everything snap into focus. It’s the same reason a splash of vinegar rounds out a great beef stew. It doesn’t make it sour at all; it just wakes everything up. As a bonus, lemon juice also helps to neutralize any lingering metallic notes from canned foods.

How Much Lemon Juice Should I Use?

Start small—a teaspoon or two of fresh lemon juice for a five-ounce can of water-packed tuna is a good place to start. Give it a taste and add more if you want extra brightness. You’re just looking for balance; you should notice the lemon, but it shouldn’t steal the show.

If you’re using oil-packed tuna, go a little heavier on the lemon. The acid will balance the oil’s richer texture and keep everything light and fresh.

Freshly-squeezed lemon juice also makes a world of difference. Bottled juice will work in a pinch, but fresh juice has a vibrant, layered flavor that tastes decidedly more nuanced. If you want an even more citrusy flavor without the extra liquid, you can also add a little grated lemon zest.

Easy Variations on This Tuna Salad Upgrade

• A teaspoon of Dijon mustard adds tang and depth.
• Fresh herbs like dill, parsley, or chives bring color and freshness. Dill and lemon are the perfect pair!
• Briny extras like chopped capers or diced dill pickles add tiny bites of salt and crunch.
• For a Mediterranean-inspired version, drizzle the tuna with olive oil, then toss with diced cucumber, red onion, and olives.
• For a creamier (but still fresh) twist, mash in half an avocado. The lemon keeps the mixture from browning and brightens it up, like lime juice in guacamole.

Lemons are cheap, easy to find, and probably already rolling around in your fridge drawer. Grab one and give it a squeeze.