Ingredients
2 (5-ounce) cans canned tuna (in water or olive oil, drained well)
1 large English cucumber (or 2 regular cucumbers, diced)
1/4 cup red onion (finely diced)
1/4 cup fresh parsley (chopped, flat-leaf preferred)
2 tablespoons fresh dill (chopped)
1/4 cup mayonnaise
2 tablespoons lemon juice (freshly squeezed)
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper (freshly ground)
Instructions
1. 1. Thoroughly drain the canned tuna, pressing out excess liquid. Transfer to a medium mixing bowl.
2. 2. Dice the cucumber into small, uniform pieces. Finely dice the red onion. Chop the parsley and dill. Add all to the bowl with tuna.
3. 3. In a small bowl, whisk together mayonnaise, lemon juice, and Dijon mustard until smooth.
4. 4. Pour the dressing over the tuna and vegetables.
5. 5. Add salt and pepper. Gently fold until combined, being careful not to mash the cucumber.
6. 6. Taste and adjust seasoning if needed (more lemon juice, salt, or pepper).
7. 7. Serve immediately or cover and chill for at least 30 minutes to allow flavors to meld.
Notes
Drain tuna very well to prevent a watery salad. Fresh herbs and lemon juice are strongly recommended for the best flavor. Dice all vegetables evenly for consistent texture. Overmixing can make the tuna mushy. Chill time helps flavors blend; the salad keeps well in the fridge for 3-4 days. Reheating is not recommended as cucumbers lose crispness. Do not freeze. For substitutions: use Greek yogurt instead of mayo for higher protein, or add diced celery, bell peppers, or cherry tomatoes for extra crunch. Serve in lettuce wraps, sandwiches, avocado boats, or with crackers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 223
- Sugar: 2g
- Sodium: 530mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 35mg