Drain the Tuna: Begin by opening the cans of low-sodium tuna and draining them thoroughly using a fine mesh strainer to remove excess moisture.

Combine Tuna and Eggs: In a large mixing bowl, combine the drained tuna and the chopped hard-boiled eggs.

Mix in the Dressing: Add the mayonnaise and mustard to the tuna and egg mixture.

Add Vegetables: Stir in the chopped celery and onion for tasty crunch and freshness.

Season the Salad: Squeeze in fresh lemon juice, and season the mixture with salt and pepper to taste.

Add Fresh Herbs (Optional): If desired, sprinkle in dill weed for an added touch of freshness.

Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes.

Serve Over Lettuce: Lay out fresh lettuce leaves on a plate or in a bowl and scoop the salad onto the lettuce.