This cucumber tuna salad is the perfect answer when you need a quick, nourishing meal that feels fresh and satisfying. Light, crisp, and packed with protein, it comes together in just minutes, making it ideal for busy days or casual gatherings.
Made with tender tuna, crunchy cucumbers, and a zesty dill dressing, this easy recipe shows that simple meals can bring people together in meaningful ways without a lot of fuss.
I love this recipe because it’s fast, fresh, and flexible, perfect for a last-minute lunch or a light side dish when guests drop by. The cucumber tuna salad is cool and crisp, with the herbaceous flavor of dill adding brightness to every bite. It’s beginner-friendly, takes only 10 minutes, and won’t break your grocery budget. I also appreciate that it’s naturally low-carb and packed with protein, making it ideal for healthy eating goals. You might also enjoy this Low Carb Italian Kale Salad or Creamy Chicken Salad With Grapes for another wholesome, nutrient-rich option.
Before You Get Started
Let your tuna drain completely to avoid a watery salad before starting.
Use a food chopper or a sharp knife to cut the cucumber into uniform pieces for a better texture.
Chill your ingredients ahead of time for an extra refreshing salad.
Common Mistakes to Avoid:
Overmixing the tuna can result in a mushy texture. Gently fold the tuna into the dressing to keep the chunks intact.
Too much seasoning upfront: It’s easy to overdo the salt and pepper. Start small, mix, then taste and adjust.
Ingredients You Will Need
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Tuna: Use water-packed for a lighter texture.
- Cucumbers: Mini cucumbers are best to avoid seeds.
- Mayonnaise: Binds the salad and adds creamy richness.
- Dijon Mustard: Gives a tangy zip and unique flavor. You could also try making your own mustard with this How To Make Mustard At Home guide.
How to Make Cucumber Tuna Salad
With just a few quick steps, you’ll have a light, protein-rich salad ready to enjoy in minutes.
Drain & Peel
Drain the canned tuna well and set aside.
Peel the cucumber, leaving some skin for texture. Dice into small, even pieces.
Mix Ingredients & Serve
In a medium bowl, mix together the dill, mayo, mustard, onion powder, salt, and pepper.
Add the tuna and cucumbers. Mix gently until everything is evenly coated. Serve immediately or refrigerate until ready to enjoy.
Gina’s Recipe Tips and Variation Ideas
Recipe Tips:
- Try adding a splash of lemon juice for brightness.
- Add chopped celery for extra crunch.
- Use a fork to flake the tuna before adding for a better texture.
- Serve it cold for the best flavor and texture.
Recipe Variations:
- Swap half of the mayo for plain Greek yogurt for a lighter option with extra protein.
- For spice, stir in a bit of sriracha or red pepper flakes.
- Serve in cucumber boats or over greens for a low-carb meal.
- Mix in chopped hard-boiled eggs for a higher-protein tuna salad.
Storage and Make-Ahead Instructions
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Freezing: Not recommended, the cucumbers lose their crunch.
Make-Ahead: Prepare the dressing and chop cucumbers in advance. Mix everything just before serving.
Biblical Hospitality Reflection
“Hospitality isn’t about having the best of everything, but making the best with what you have.”
—Intentional Hospitality
In times when life feels rushed or burdens feel heavy, meals like this offer more than sustenance. They offer a pause, a moment to reflect on the daily mercies God provides. With a handful of humble ingredients, we can serve something wholesome and inviting, turning even a weekday lunch into an act of care and welcome. As you prepare this light and easy dish, may it remind you that hospitality isn’t about extravagance, but about intention. With what God has already given, you can bless others deeply.
Hostessing Tips for Casual and Healthy Gatherings
- Hospitality as Ministry: Share this light dish during informal lunches or after a morning Bible study to foster connections without added stress. For a larger gathering, include a few dishes from this Fun Food and Snack Bar Ideas for a Party collection.
- Setting a Welcoming Atmosphere: Serve in a clear glass bowl to showcase the freshness, and place a small vase of herbs or greenery nearby. For more delicious options, try these Spicy Egg Salad and Creamy Chicken Salad.
- Fellowship Over Perfection: Don’t worry if you use canned tuna or store-bought mayo. Focus on the love behind the meal.
- Prep-Ahead Tip: Prep a double batch of the dressing and store in the fridge, ready to mix into fresh ingredients throughout the week.
🗣️ Table Talk Starter
When has a simple meal made you feel deeply cared for? How can you offer that kind of care to someone this week?
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Refreshing Cucumber Tuna Salad
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
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
Instructions
- Drain the canned tuna and set it aside for now.5 ounce Tuna
- Peel the cucumber, leaving peel on every other swipe. Dice the cucumber into small even size pieces. I like to use my food chopper for this kitchen task.1/2 cup Cucumbers
- Stir the dill, mayonnaise, Dijon mustard, onion powder, salt, and pepper in a medium-sized bowl.¼ teaspoon Onion Powder, 1 teaspoon Dill, 2 tablespoons Mayonnaise, 1 teaspoon Dijon Mustard, 1/4 teaspoon Salt, 1/4 teaspoon Black Pepper
- Add the tuna and cucumbers to the dressing. Mix everything until evenly combined. Taste and adjust salt and pepper if needed.
- Serve immediately. If you do not serve right away, pop it into the fridge to chill.
Notes
- Let your tuna drain completely to avoid a watery salad.
- Try adding a splash of lemon juice for brightness.
- Add chopped celery for extra crunch.
- Use a fork to flake the tuna before adding for a better texture.
- Serve it cold for the best flavor and texture.
- Swap half of the mayo for plain Greek yogurt for a lighter option with extra protein.
- For spice, stir in a bit of sriracha or red pepper flakes.
- Serve in cucumber boats or over greens for a low-carb meal.
- Mix in chopped hard-boiled eggs for a heartier dish.
Hi Gina. I recently came upon your website… looked around at your recipes and I liked the recipes I looked at.
I have to admit that I’m not normally a fan of canned tuna but am willing to try this recipe as I already have the ingredients. I bought a can of tuna at the store to try to acquire a taste for it waiting for a recipe which looked like something I would like to eat, and this is it. I love the fact it has mini cucumbers and have not seen a tuna recipe before this which called for cucumbers. Maybe there is one somewhere but not looking any further as I’m going to try this.
After I make this, I will rate it.
I figured coming from a mother of six and a grandmother of 17 you have the experience. lol I look forward to trying other recipes from you.
Thank you.
Tricia, Here is a truth, my husband doesn’t like tuna – no matter how I try to disguise it. However, most of the family does! I hope you enjoy it. The cucumbers make it lighter, less fishy so to speak.
Yes, you’re right. The cucumbers made a difference… and less “fishy” taste. I promise you I did not taste the tuna in this salad. I did squeeze lemon to brighten the salad up and I think it helped, too.
I’m thinking of making the Zesty Mexican Macaroni Salad next to carry to a potluck gathering.
Let me know how it turns out for the potluck.
I made it yesterday after I sent you a comment regarding my not liking to eat canned tuna… however, after making this yesterday I can now say I really like this recipe and it’s because of your particular recipe that I will now eat canned tuna. BTW I really loved the crispness of the english (mini) cucumbers!!
Thanks Gina for converting me.
So happy to hear this Tricia!