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
Scale
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
