10-minute cucumber dill tuna salad turns two cans of tuna into a lunch worth looking forward to — crunchy cucumber, briny dill pickle, and plenty of fresh herbs. It needs no cooking and barely any cleanup. Scoop it into lettuce cups and you have a zero-fuss keto meal.
We’ve all been there: it’s lunchtime, you’re starving, and the fridge is looking a little bare. That’s when the humble pantry saves the day! This isn’t your average, boring tuna salad. Packed with crunchy cucumber, zesty dill pickles, and fresh herbs, this recipe transforms a simple can of tuna into a vibrant, flavorful meal in just 10 minutes. It’s my go-to for a quick protein-packed lunch, perfect for scooping into crisp lettuce cups or piling high on your favorite bread.
Ingredients
• 2 5-ounce / 142 g (5 oz) cans sustainably caught tuna, drained
• 1 mini seedless cucumber, about ½ cup / 75 g (2.65 oz), chopped
• 1 small dill pickle, about 2 tablespoons / 30 g (1.06 oz), chopped
• 1 tablespoon plus 1 teaspoon / 6 g (0.21 oz) chopped fresh dill
• 1 tablespoon / 4 g (0.14 oz) chopped fresh chives
• ½ teaspoon / 1.5 g (0.05 oz) garlic powder
• ¼ teaspoon / 1.5 g (0.05 oz) sea salt
• ¼ teaspoon / 0.5 g (0.02 oz) ground black pepper
• ¼ cup / 58 g (2.05 oz) mayonnaise
• 1½ teaspoons / 7.5 g (0.26 oz) Dijon mustard
Instructions
1. Directions
2. In a medium mixing bowl, combine the drained tuna, chopped cucumber, dill pickle, fresh dill, chives, garlic powder, sea salt, and black pepper.
3. Add the mayonnaise and Dijon mustard. Stir until all are well incorporated. Serve immediately or chill before serving.
Nutritional Information
• Nutrition Information
• makes 4 servings · prep time: 10 minutes
• CALORIES: 159 | FAT: 11 g | PROTEIN: 15 g | TOTAL CARBS: 0.5 g | DIETARY FIBER: 0 g | NET CARBS: 0.5 g
Pro Tips
• For the best flavor and texture, use high-quality tuna packed in olive oil and drain it well before using.
• Add a tablespoon of chopped red onion or celery for extra crunch and flavor. A squeeze of fresh lemon juice can also brighten up the salad.
• This tuna salad can be made up to 3 days in advance. Store it in an airtight container in the refrigerator for an even quicker lunch option.
FAQ
Q: How long does this tuna salad last in the fridge
A: This tuna salad can be made up to 3 days in advance. Store it in an airtight container in the refrigerator for an even quicker lunch option.
Q: What kind of tuna is best for this recipe
A: For the best flavor and texture, use a high-quality, sustainably caught tuna packed in olive oil. Make sure to drain it well before using.
Q: Can I add other ingredients to this tuna salad
A: Yes, for extra crunch and flavor you can add a tablespoon of chopped red onion or celery. A squeeze of fresh lemon juice can also be added to brighten up the salad.
Q: What are some ways to serve this tuna salad
A: This tuna salad is perfect for scooping into crisp lettuce cups for a low-carb meal or piling high on your favorite bread for a classic sandwich.
Pro Tips
- Choose tuna packed in olive oil and drain it well; it is richer and flakier than water-packed tuna, and the extra fat fits keto macros.
- Pat the chopped cucumber and dill pickle dry before mixing so the salad stays creamy rather than watery.
- The salad keeps up to 3 days in the refrigerator in an airtight container, so a double batch covers lunches for most of the week.
- Spoon it into lettuce cups or over greens instead of bread — it keeps the meal at 0.5 g net carbs per serving.
- A squeeze of fresh lemon juice or a tablespoon of chopped red onion perks up leftovers on day two or three.
Frequently Asked Questions
Is cucumber dill tuna salad keto?
Definitely: each serving has 0.5 g of net carbs with 15 g of protein and 11 g of fat, so it fits even a strict keto day.
How long does tuna salad last in the fridge?
Up to 3 days in an airtight container. Give it a stir before serving, since the cucumber may release a little liquid as it sits.
Can I freeze this tuna salad?
Freezing is not great here — mayonnaise separates when thawed and the cucumber turns watery. A fresh batch takes only 10 minutes.
What can I serve it with besides lettuce cups?
It is also good stuffed into celery boats, spooned over cucumber rounds, or packed as a dip with pork rinds.
Recipe card below.
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10-Minute Cucumber Dill Tuna Salad
Ingredients
Method
- Directions
- In a medium mixing bowl, combine the drained tuna, chopped cucumber, dill pickle, fresh dill, chives, garlic powder, sea salt, and black pepper.
- Add the mayonnaise and Dijon mustard.
- Stir until all are well incorporated.
- Serve immediately or chill before serving.
- Add a tablespoon of chopped red onion or celery for extra crunch and flavor. A squeeze of fresh lemon juice can also brighten up the salad.
