🥗 Fresh Cucumber Tuna Salad
Prep time: 10 minutes | Servings: 1-2
Ingredients
1 can (5 oz) Tuna (in water or olive oil), drained
1 large English cucumber, sliced into half-moons
1 stalk Celery, finely chopped (for extra crunch)
1 tbsp Fresh parsley or dill, minced
1 tbsp Red onion or green onion, finely diced (optional)
The Dressing:
1 tbsp Extra virgin olive oil (or light mayo if you prefer it creamy)
1 tbsp Lemon juice, freshly squeezed
½ tsp Dijon mustard
Salt and black pepper to taste
Instructions
Prep the Tuna: Drain the liquid from your tuna can. Place the tuna in a medium bowl and flake it into bite-sized pieces using a fork.
Add Vegetables: Toss in your sliced cucumbers, chopped celery, and herbs.
Dress it Up: Drizzle the olive oil, lemon juice, and mustard directly over the mixture.
Season: Add a generous pinch of salt and cracked black pepper.
Mix: Toss everything together gently until the tuna and vegetables are evenly coated.
Quick Tips for Best Results
Keep it Crisp: If you aren’t eating it immediately, wait to add the salt until right before serving to prevent the cucumbers from releasing too much water.
Add Spice: A pinch of red pepper flakes or “Everything Bagel” seasoning goes beautifully with this flavor profile.
Storage: This is best enjoyed fresh, but it will keep in an airtight container in the fridge for up to 24 hours.