• 1 can (5 ounces) tuna, drained
• 1 teaspoon fresh dill
• 1/2 stalk celery, diced
• 1 small cucumber, chopped
• 1 small yellow onion, diced
• 2 hard-boiled eggs, chopped
• 1-2 tablespoons capers
• 2 tablespoons lemon juice
• 1-2 tablespoons extra virgin olive oil (or Italian dressing)
• Sea salt and fresh pepper, to taste
• 4 large lemons
• Fresh dill, for garnish

Place tuna in a bowl and break chunks into small pieces with a fork. Stir in dill, celery, cucumber, onion, eggs, capers and lemon juice. Gently stir in extra virgin olive oil or Italian dressing and season with salt and pepper, to taste. Cover and chill at least 30 minutes. Slice off bottoms of lemons so they stand on their own. Scoop out pulp (save it to make lemonade, basil-lemon mayonnaise, lemon butter or sauces) and fill lemons with the salad. Garnish with fresh dill and serve. Makes 4 lemon cups.