Name: Cucumber Tuna Salad Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 5 ounce Tuna (canned, in water, drained); 1/2 cup Cucumbers (use mini cucumbers so you do not have many seeds. Diced into small even pieces.); ¼ teaspoon Onion Powder; 1 teaspoon Dill (Dried or fresh chopped); 2 tablespoons Mayonnaise; 1 teaspoon Dijon Mustard; 1/4 teaspoon Salt (Or to taste); 1/4 teaspoon Black Pepper (Or to taste)

This refreshing and light cucumber tuna salad with dill is perfect for a quick lunch, potluck, or even a healthy snack. It combines crunchy cucumber, tender tuna, and the fresh flavor of dill, creating a low-carb, protein-packed meal ready in just 10 minutes.

A white bowl filled with tuna salad, featuring chunks of tuna, diced celery, and topped with cucumber slices. The bowl is set on a table with a red and white striped cloth, greens, and pita chips around it.

Fresh and Easy Cucumber Tuna Salad

Here’s why you’ll love this recipe: it’s quick and easy, coming together in just 10 minutes with minimal prep work. Plus, it’s healthy and light—a low-carb, high-protein salad that’s perfect for anyone looking for a wholesome option. Its versatility is another win: enjoy it on its own, serve it over a bed of crisp lettuce, or stuff it into a sandwich for a heartier meal. And the flavor? Absolutely fresh and delicious, with dill and cucumber adding a refreshing twist to classic tuna salad.

If you enjoy making salad spreads then you will also want to try Spicy Egg Salad, and Creamy Chicken Salad. They are both perfet on a bed of lettuce or in a sandwich.

Ingredients You Will Need

You only need a frew simple ingredents to make cucumber and tuna salad.

Ingredients for a dish are laid out: cucumbers, a small dish with salt and pepper, small bowls of dill and onion powder, a can of tuna, a bowl of mayo, and a small dish of Dijon mustard, all labeled on a white background.

Tuna: Canned tuna in water is best, but if you prefer tuna in oil, be sure to drain it well.
Cucumbers: You will need 1/2 cup of small cucumbers dice. Small cucumbers work best because their seeds are tiny.
Onion Powder
Dill: You can use dried or fresh if you have it.
Mayonnaise
Dijon Mustard
Salt and Pepper: I use about 1/4 teaspoon of each, but salt and pepper to your taste.

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

Variations and Substitutions

I like to add more veggies to the cucumber tuna salad to change it up. Some good options are diced avocado, cherry tomatoes, or bell peppers for extra nutrition and flavor. You could also toss in some chopped pecans or sliced almonds for a nutty crunch.

Instructions For Making Cucumber Tuna Salad

Drain the Tuna

Start by draining the canned tuna. Once it’s drained, set it aside for now—you’ll come back to it in just a bit.

An opened can of tuna is displayed next to a white plastic strainer on a speckled white surface. The tuna is light in color and chunky, filling the entire can.

Chop Cucumbers

Next, grab your cucumber and peel it, leaving the peel on every other swipe for a pretty striped effect. Then, dice it into small, evenly-sized pieces. (Quick tip: I love using my food chopper for this step—it makes the job a breeze!)

A vegetable dicer with a grid blade is shown in use. Diced cucumber pieces are in a clear container, and a whole cucumber is next to the dicer on a light-colored cutting board.

Blend Seasonings and Mayo

In a medium-sized bowl, stir together the mayonnaise, Dijon mustard, dill, onion powder, salt, and pepper. This will be your flavorful dressing that ties everything together.

A white bowl with mayonnaise, ground black pepper, dried dill, garlic powder, and mustard. A wooden spoon with a turquoise handle rests on the side of the bowl. The background is a white, speckled surface.

Mix The Tuna Salad

Now it’s time to bring it all together. Add the drained tuna and diced cucumbers to the bowl with the dressing. Mix everything well until it’s evenly combined. Don’t forget to give it a taste and adjust the salt and pepper if needed.

A white bowl containing diced cucumber, flaked tuna, and a creamy mayonnaise-based dressing with herbs, placed on a light surface.

Gina’s Tips For Recipe Sucess

If you have the time, let the salad chill in the fridge for 30 minutes before serving. This allows the flavors to meld beautifully.
Be sure to drain your tuna well before mixing.

A bowl of tuna salad with chopped celery and garnished with three cucumber slices. The dish is set on a white plate with fresh lettuce leaves, resting on a red and white striped cloth.

Serving Suggestions

Serve on a Bed of Lettuce: Spoon the salad over crisp romaine or butter lettuce for a low-carb meal.

Make a Sandwich: Stuff this tuna salad into pita bread or between two slices of whole-grain bread to make a delicious sandwich.

Crackers or Veggie Sticks: For a light snack, enjoy the tuna salad with crackers, celery sticks, or bell pepper slices.

Stuff It: Hallow out an avocado or big tomato and stuff them with the tuna salad.

Refrigerate:

Store any leftovers in an airtight container in the fridge for up to 3 days.

Serve Again:

Refresh the salad with an extra squeeze of lemon juice and stir well before serving again.

Salad Spread Recipes

The Masters Egg Salad Recipe

The Easiest Creamy Chicken Salad Recipe (With Mayo)

Famous Masters Pimento Cheese Sandwich Recipe

Masters Chicken Salad Sandwich Recipe

⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!

A bowl of tuna salad with diced celery on a red striped cloth. The salad is garnished with three slices of cucumber and surrounded by green lettuce leaves.

by Gina Dickson