Pour tuna into a mixing bowl. Chop tuna with a fork until separated into bite-sized pieces. Drizzle fresh lemon juice and olive oil over tuna. Toss ingredients together. Refrigerate until serving.
Variations: Add 2 hard cooked eggs, ¼ cup light mayo, 2 chopped green onion and 1 teaspoon mustard for a traditional tuna salad salad.