Description
A fresh and protein-packed cucumber and tuna salad made with crisp cucumbers, flaky tuna, red onion, parsley, olive oil, and bright lemon juice. Light, refreshing, and ready in just 15 minutes, perfect for lunch or a simple dinner.
Ingredients
Scale
- 2 cans (5 ounces each) tuna, drained well
- 2 medium cucumbers, thinly sliced
- 1 small red onion, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Drain the tuna thoroughly and place it in a large mixing bowl.
- Add the thinly sliced cucumbers, finely chopped red onion, and chopped parsley to the bowl.
- Drizzle the olive oil and fresh lemon juice evenly over the mixture.
- Sprinkle in the salt and black pepper.
- Gently toss everything together until well combined, being careful not to break up the tuna too much.
- Let the salad rest in the refrigerator for 10 minutes to allow the flavors to meld.
- Taste and adjust seasoning if needed, then serve and enjoy.
Notes
- For extra crisp cucumbers, lightly salt them and pat dry before mixing.
- Tuna packed in olive oil adds richer flavor, just reduce added oil slightly.
- Fresh lemon juice gives the brightest flavor compared to bottled.
- Store in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 35mg
Keywords: cucumber and tuna salad, tuna salad without mayo, healthy tuna salad, mediterranean tuna salad, easy lunch salad