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10-Minute Cucumber Dill Tuna Salad – vegetarian recipe
Stav Kogan

10-Minute Cucumber Dill 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 the perfect quick, protein-packed lunch for scooping into lettuce cups or piling on bread.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 serving
Calories: 159
Ingredients Method Nutrition

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
  • For the best flavor and texture, use high-quality tuna packed in olive oil and drain it well before using.
  • 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.

Method
 

  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.
  4. Stir until all are well incorporated.
  5. Serve immediately or chill before serving.
  6. 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.

Nutrition

Calories: 159kcalCarbohydrates: 0.5gProtein: 15gFat: 11g

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