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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.

Refreshing Cucumber Tuna Salad

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Cucumber tuna salad is a crisp and creamy dish that’s quick to prepare. Made with cucumbers, tuna, dill, and a simple dressing, it’s perfect for casual lunches, light dinners, or hosting a healthy gathering.
Course Appetizer, Dinner, Lunch
Cuisine American, Mediterranean
Diet Gluten Free, Low Calorie, Low Fat
Keyword cucumber, healthy, quick
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 166
Author Gina Dickson

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
    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.
  • 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
    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.
  • 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
    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.
  • Add the tuna and cucumbers to the dressing. Mix everything until evenly combined. Taste and adjust 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.
  • Serve immediately. If you do not serve right away, pop it into the fridge to chill.

Notes

Recipe Tips:
  • 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.
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 heartier salad.
    Storage: Store in an airtight container in the refrigerator for up to 3 days. 
    Make-Ahead: Prepare the dressing and chop cucumbers in advance. Mix everything just before serving.

Nutrition

Serving: 1serving | Calories: 166kcal | Carbohydrates: 1g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 563mg | Potassium: 183mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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