Crack open a can of tuna. Drain most of the olive oil in your trash can, then dump it in a medium-sized bowl with the mayonnaise, and gently break up the meat with a fork.
Chop up the onions, toss them on the tuna. Mix in the dill, capers, pickle, mustard, pinch of salt and pepper. Stir until well combined.
Season with extra salt and pepper, to taste.
Serve on top of lettuce, or eat straight from the bowl. You could also eat these as lettuce wraps, or in avocado boats like shown in the picture if you wanna get all fancy on me.
Notes
For AIP: use one of my homemade egg free mayonnaise: 3 ways!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/my-favorite-tuna-salad/