Creamy Cucumber Tuna Salad

Creamy Cucumber Tuna Salad

Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 3–4

Ingredients

• 2 cans (5 oz each) tuna, drained well
• 1 large English cucumber, halved and thinly sliced
• ¼ cup red onion, finely chopped
• ⅓ cup mayonnaise or plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh parsley or dill, finely chopped
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

Instructions

1. In a medium mixing bowl, whisk together the mayonnaise or Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth and creamy.
2. Add the drained tuna and gently break it into bite-size pieces with a fork.
3. Add the sliced cucumber, chopped red onion, and fresh parsley or dill.
4. Gently toss everything together until the tuna and vegetables are evenly coated with the creamy dressing.
5. Taste and adjust the salt, pepper, or lemon juice if needed.
6. Serve immediately for a crisp texture, or refrigerate for 15–20 minutes before serving for a colder, more refreshing salad.

Tips

Pat the cucumber slices dry before adding them to prevent the salad from becoming watery. For a lighter version, use Greek yogurt instead of mayonnaise. You can also add chopped celery or avocado for extra texture.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Stir gently before serving, as the cucumber may release a little moisture.