Tuna Cucumber Salad: Refreshing No-Mayo Delight for Summer

A light and revitalizing Tuna Cucumber Salad that's low in calories, packed with protein, and refreshing for summer days.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2-3 Persian Cucumbers Substitute with English cucumbers if needed.
1 can Canned Tuna in Oil Drain if necessary.
2 tablespoons Fresh Dill Fresh parsley can be used as a substitute.
2 tablespoons Green Onions Feel free to swap for red onions.

For the Dressing

2 tablespoons Olive Oil Avocado oil is a good alternative.
1 tablespoon Lemon Juice Apple cider vinegar can be substituted.
1 pinch Salt Adjust to dietary needs.
1 pinch Black Pepper Freshly cracked pepper provides the best flavor.

Equipment

Mixing bowl
Small bowl
Fork
Whisk

Method

Step-by-Step Instructions for Tuna Cucumber Salad

Prepare the Cucumbers: Wash and peel the cucumbers, then slice them in half lengthwise and chop into bite-sized pieces.
Add the Tuna and Herbs: Open the canned tuna, drain if necessary, flake it with a fork, and add it to the bowl with the cucumbers. Sprinkle in the dill and green onions.
Mix the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad.
Combine All Ingredients: Gently toss everything in the mixing bowl until well combined.
Serve or Chill: Serve immediately or chill in the refrigerator for up to 24 hours.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 6gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 300mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Best enjoyed fresh. Store leftovers in an airtight container and consume within 24 hours.

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