200g canned tuna in oil
3 tablespoons thick mayonnaise
1 red onion (half diced, half julienned)
2 finely diced celery stalks
2 tablespoons capers (alternatively, gherkins)
1 teaspoon lemon zest
Firm, crispy lettuce leaves
Juice of half a lemon
Pinch of salt
Dash of black pepper
Small handful coarsely chopped dill
Salt and pepper for serving

In a big mixing bowl, combine onion, lemon zest, lemon juice, salt, pepper, let stand for 5 minutes.
Add celery, half of the dill, mayonnaise and tuna. Stir. Scoop the salad on lettuce leaves, top with pepper, capers, dill and onion strips. Sprinkle with salt and pepper to taste.