Cucumber Tuna Salad Recipe
Cucumber Tuna Salad is the kind of quick, refreshing meal you’ll want to have on repeat all spring and summer long. With tender chunks of tuna, vibrant crisp cucumber, a hint of red onion, and a creamy, tangy dill dressing, this Cucumber Tuna Salad delivers incredible texture and flavor with minimal effort. It’s light but satisfying, super versatile, and makes the best easy lunch or speedy dinner—no cooking required! The combination of fresh veggies and bright dressing makes it as gorgeous as it is delicious.
Ingredients You’ll Need
One of the best things about this Cucumber Tuna Salad is how the handful of ingredients come together to create something truly crave-worthy. Each one brings its own texture, taste, or pop of color, so don’t skip the little details—it really pays off in every bite!
- Tuna: Go for quality canned tuna in water for a light, clean taste and plenty of protein, making the salad wonderfully filling.
- Cucumber: Dice a fresh, crisp cucumber for that juicy crunch and a burst of color that makes each forkful extra refreshing.
- Red Onion: A little finely chopped red onion adds a gentle, zesty bite and a hint of sweetness to balance the salad.
- Mayonnaise: Creamy mayo helps bring all the ingredients together with richness, but you can easily swap in Greek yogurt for a lighter touch.
- Lemon Juice: This splash of citrus brightens every spoonful and elevates all the other flavors instantly.
- Fresh Dill: Chopped fresh dill brings amazing aroma and a herby lift—dried dill works in a pinch, but fresh is fantastic if you have it.
- Salt and Black Pepper: A simple seasoning combo to taste, letting all those lovely fresh flavors shine.
- Lettuce Leaves (Optional): Fresh, crisp lettuce cups make the perfect base for serving and add an extra layer of crunch and color.
How to Make Cucumber Tuna Salad
Step 1: Prepare the Main Ingredients
Start by opening and draining your canned tuna, then add it to a medium mixing bowl. Grab your cucumber and dice it into small, even pieces for maximum crunch in every bite. Finely chop the red onion—just enough for zing without overpowering the salad. Toss these three together in the bowl and they’re ready for dressing!
Step 2: Whisk Together the Dressing
In a separate small bowl, whisk mayonnaise, lemon juice, and your dill until it’s totally smooth and creamy. The lemon juice gives everything an irresistible brightness, and the dill infuses the sauce with that unmistakable herby punch. If you’re using dried dill, use a teaspoon, but if you have fresh, chop about a tablespoon for vibrant, garden-fresh flavor.
Step 3: Combine and Mix
Pour your freshly whisked dressing over the tuna mixture. Using a large spoon or spatula, gently combine everything so the creamy sauce coats all the flaky tuna and crunchy veggies. Be careful not to overmix—you want distinct bursts of cucumber and tuna throughout. Season with a good pinch of salt and black pepper to taste.
Step 4: Serve and Enjoy
You can dive in right away, but this salad tastes even brighter after a quick chill in the fridge. Scoop your Cucumber Tuna Salad onto crisp lettuce leaves, pile it high on whole grain toast, or simply enjoy it on its own. If you want to prepare a lunchbox or picnic plate, keep it cool for best freshness.
How to Serve Cucumber Tuna Salad
Garnishes
Give your Cucumber Tuna Salad that final, restaurant-worthy polish with a sprinkle of extra fresh dill or chopped chives. For a pop of color and flavor, try a dusting of smoked paprika, a twist of lemon zest, or a sprinkle of flaky sea salt. Even a few chopped cherry tomatoes or avocado cubes can add extra flair.
Side Dishes
Pair your Cucumber Tuna Salad with crunchy whole grain crackers, a warm cup of soup, or a stack of pita chips for a well-rounded meal. It also teams beautifully with a simple fruit salad, or as part of a picnic spread with marinated olives and cut veggies for dunking.
Creative Ways to Present
Get playful with your presentation by stuffing the salad into hollowed cucumbers, rolling it in lavash wraps, or scooping it onto endive leaves as easy, elegant appetizers. Layer it in a mason jar with extra greens for a portable, picture-perfect lunch, or stuff it into a baguette for a no-cook sandwich twist that will have everyone asking for your secret recipe!
Make Ahead and Storage
Storing Leftovers
Store leftover Cucumber Tuna Salad in an airtight container in the fridge and it will stay fresh for up to two days. The flavors meld even more as it rests, making lunch the next day even tastier! Just give it a gentle stir before serving in case any liquid has settled.
Freezing
Freezing is not recommended for Cucumber Tuna Salad. The mayonnaise-based dressing and fresh cucumber tend to separate or become watery upon thawing, which changes the salad’s original texture and freshness.
Reheating
This recipe is designed to be enjoyed chilled or at room temperature, so there’s no need for reheating. If you’d like to refresh it after refrigeration, let it sit out for 5-10 minutes and stir gently to restore its creamy texture before digging in.
FAQs
Can I use albacore tuna for this salad?
Absolutely! Albacore tuna is fantastic in Cucumber Tuna Salad, offering a firm texture and mild flavor that works beautifully with the crisp cucumber and creamy dressing. Just be sure to flake it well for the ideal consistency.
What can I substitute for mayonnaise?
You can swap some or all of the mayo for plain Greek yogurt for a lighter, tangy twist. Avocado mash also makes a creamy, nutritious replacement if you’re craving something different.
How do I make Cucumber Tuna Salad keto-friendly?
The salad as written is already low in carbs, so just double check your mayonnaise for added sugars if strict keto is your goal. Serving it on lettuce leaves instead of bread or crackers will also keep it very keto-friendly!
Can I add other veggies?
Definitely! Toss in diced celery for extra crunch, shredded carrots for sweetness, or even halved cherry tomatoes for juiciness and color. Just keep the ratio balanced so the tuna and cucumber remain the stars.
Is this salad safe to pack for a picnic or lunchbox?
Yes, as long as you keep it chilled in an insulated bag or with an ice pack. Cucumber Tuna Salad is perfect for picnics, work lunches, or potlucks because it travels so well—just serve it fresh and cold for best results.
Final Thoughts
If you’re craving a lunch that’s quick, wholesome, and absolutely full of flavor, you truly cannot go wrong with this Cucumber Tuna Salad. It’s crunchy, tangy, herby, and endlessly customizable. Give it a try and see just how easy and delicious homemade lunch can be!
Print
Cucumber Tuna Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Cucumber Tuna Salad is a refreshing and satisfying dish perfect for a light lunch or dinner. The combination of tuna, crunchy cucumber, and zesty dressing makes for a flavorful and nutritious meal.
Ingredients
Tuna Salad:
- 2 cans (5 oz each) tuna packed in water, drained
- 1 large cucumber, diced
- 1/4 cup red onion, finely chopped
Dressing:
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and black pepper to taste
Optional:
- Lettuce leaves for serving
Instructions
- In a medium mixing bowl, combine the tuna, cucumber, and red onion.
- Season with salt and black pepper to taste.
- Serve immediately on lettuce leaves, with crackers, or as a sandwich filling.
In a small bowl, whisk together the mayonnaise, lemon juice, and dill until smooth. Pour the dressing over the tuna mixture and stir gently to coat everything evenly.
Notes
- For a lighter version, substitute half or all of the mayonnaise with plain Greek yogurt.
- You can add diced celery or avocado for extra crunch or creaminess.
- This salad tastes best chilled and can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2 g
- Sodium: 440 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 35 mg
