Tuna Salad with Cucumber and Lemon
A bright, refreshing tuna salad loaded with crisp cucumber and tangy lemon. Ready in 15 minutes with simple pantry staples, it's perfect for sandwiches, wraps, or a light lunch on its own. The lemon zest adds an extra pop of freshness.
For 4 servings
- prep
Drain the tuna and prep the vegetables.
1.Drain the canned tuna thoroughly, pressing out excess water. Transfer to a mixing bowl and flake with a fork.2.Seed the cucumber, then cut into small dice.3.Finely dice the celery stalks and mince the red onion. - mix
Zest and juice the lemon.
Zest the lemon using a microplane, then cut it in half and squeeze out all the juice. Combine both zest and juice in a small bowl.
TIPRoll the lemon on the counter with your palm before juicing — it yields more juice. - mix
Combine all ingredients.
1.Add the diced cucumber, celery, and red onion to the bowl with the tuna.2.Spoon in the mayonnaise and pour in the lemon juice and zest.3.Add the chopped fresh dill.4.Season with a pinch of salt and a pinch of black pepper.5.Fold everything together gently until well combined. - rest · ~10 min
Chill before serving.
Cover the bowl and refrigerate for at least 10 minutes to let the flavors meld and the salad firm up.
TIPChilling helps the salad hold together better in sandwiches and intensifies the lemon flavor. - serve
Give it a final stir and serve.
Remove from fridge, stir once more, and taste for seasoning. Serve on toasted bread, in lettuce wraps, on crackers, or simply on its own.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the tuna very thoroughly and press out excess liquid to avoid a watery salad.
- 2Seed the cucumber before dicing to keep the salad crisp and prevent sogginess.
- 3Chill the salad for at least 10 minutes so the flavors meld and the texture firms up.
- 4Use a microplane to zest the lemon before juicing — only the yellow part, not the white pith.
- 5Make ahead and store in the fridge for up to 2 days; stir before serving and adjust seasoning.
Adapt it for your goals.
Low-oil
Replace mayonnaise with an equal amount of plain Greek yogurt or mashed avocado for a lighter, tangier dressing with less fat.
high proteinHigh-protein
Add a diced hard-boiled egg or a scoop of cottage cheese to boost protein content while keeping the salad creamy.
jainJain
Omit the onion and replace mayonnaise with a mix of plain yogurt and a pinch of asafoetida (hing) for a Jain-friendly version.
no mayoNo-mayo
Swap the mayonnaise with a blend of olive oil, lemon juice, and a touch of Dijon mustard for a vinaigrette-style tuna salad.
Why this is on our healthy list.
High in Lean Protein
Canned tuna provides a generous amount of high-quality protein with very little saturated fat, supporting muscle repair and satiety.
Rich in Vitamin C
Fresh lemon juice and zest contribute vitamin C, which aids immune function and helps the body absorb iron from the tuna.
Low in Carbohydrates
This salad is naturally low in carbs, making it an excellent choice for low-carb or keto-friendly meals.
Hydrating Vegetables
Cucumber and celery are high in water content and provide dietary fiber, supporting hydration and digestion.
Frequently asked questions
Drain the canned tuna very well and press out extra liquid. Also, seed the cucumber before dicing it to remove the watery core.
