Cucumber Tuna Salad
Cucumber Tuna Salad
Ingredients
For the Tuna Salad
- 2 cans yellowfin tuna in water, drained
- 1/2 stalk green onions, chopped
- 3 mini cucumbers, thinly sliced
- 1/2 red onion, large, chopped
- 2 tablespoons dill, fresh, chopped
- 8 gherkins, small, chopped
For the Dressing
- 1 cup Greek yogurt 0%
- 3 tablespoons light mayonnaise
- 1 tablespoon mustard
- 1 tablespoon pickle juice
- 1 teaspoon paprika
- 1/2 teaspoon salt
Instructions
- 1
Open and thoroughly drain the two cans of yellowfin tuna. Transfer the drained tuna to a large mixing bowl and use a fork to flake it apart.
⏱️ 2 min
- 2
Chop the 1/2 stalk of green onions and add them to the bowl with the flaked tuna.
⏱️ 2 min
- 3
Thinly slice the 3 mini cucumbers and add them to the bowl.
⏱️ 3 min
- 4
Chop the 1/2 large red onion and add it to the bowl.
⏱️ 2 min
- 5
Chop the 8 small gherkins (pickles) and add them to the bowl.
⏱️ 2 min
- 6
Add the 2 tablespoons of fresh, chopped dill to the bowl with the tuna and chopped vegetables.
⏱️ 1 min
- 7
In a separate small bowl, prepare the dressing by combining the 1 cup of 0% Greek yogurt, 3 tablespoons of light mayonnaise, 1 tablespoon of mustard, 1 tablespoon of pickle juice, 1 teaspoon of paprika, and 1/2 teaspoon of salt.
⏱️ 3 min
- 8
Mix the dressing ingredients thoroughly with a fork until they are well combined and smooth.
⏱️ 1 min
- 9
Pour the prepared dressing over the tuna and vegetable mixture in the large bowl.
⏱️ 1 min
- 10
Stir all the ingredients together until the tuna and vegetables are evenly coated with the dressing. Serve immediately or chill for later.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cucumber Tuna Salad
For the Tuna Salad
- 2 cans yellowfin tuna in water, drained
- 1/2 stalk green onions, chopped
- 3 mini cucumbers, thinly sliced
- 1/2 red onion, large, chopped
- 2 tablespoons dill, fresh, chopped
- 8 gherkins, small, chopped
For the Dressing
- 1 cup Greek yogurt 0%
- 3 tablespoons light mayonnaise
- 1 tablespoon mustard
- 1 tablespoon pickle juice
- 1 teaspoon paprika
- 1/2 teaspoon salt
Instructions
- 1
Open and thoroughly drain the two cans of yellowfin tuna. Transfer the drained tuna to a large mixing bowl and use a fork to flake it apart.
⏱️ 2 min - 2
Chop the 1/2 stalk of green onions and add them to the bowl with the flaked tuna.
⏱️ 2 min - 3
Thinly slice the 3 mini cucumbers and add them to the bowl.
⏱️ 3 min - 4
Chop the 1/2 large red onion and add it to the bowl.
⏱️ 2 min - 5
Chop the 8 small gherkins (pickles) and add them to the bowl.
⏱️ 2 min - 6
Add the 2 tablespoons of fresh, chopped dill to the bowl with the tuna and chopped vegetables.
⏱️ 1 min - 7
In a separate small bowl, prepare the dressing by combining the 1 cup of 0% Greek yogurt, 3 tablespoons of light mayonnaise, 1 tablespoon of mustard, 1 tablespoon of pickle juice, 1 teaspoon of paprika, and 1/2 teaspoon of salt.
⏱️ 3 min - 8
Mix the dressing ingredients thoroughly with a fork until they are well combined and smooth.
⏱️ 1 min - 9
Pour the prepared dressing over the tuna and vegetable mixture in the large bowl.
⏱️ 1 min - 10
Stir all the ingredients together until the tuna and vegetables are evenly coated with the dressing. Serve immediately or chill for later.
⏱️ 3 min