If you’re looking for a light yet satisfying dish that comes together in no time, this Tuna Salad with Egg and Cucumber is exactly what you need. It’s one of those recipes that feels both refreshing and comforting at the same time. In just 15 minutes, you can have a delicious salad on the table that works equally well as a main meal, side dish, or even a filling for sandwiches and wraps. This salad combines the best of all textures and flavors: tender, flaky tuna, creamy hard-boiled eggs, and crisp cucumber for that satisfying crunch. Red onion adds a touch of sharpness, while fresh parsley or chives give a hint of brightness. The dressing, made with a smooth blend of mayonnaise, lemon juice, and mustard, ties everything together with a tangy, creamy finish. It’s simple, nourishing, and versatile – the kind of recipe you’ll keep coming back to. Another reason this tuna salad is such a winner? It’s highly adaptable! You can prepare it ahead of time for meal prep, bring it along for picnics, or enjoy it as a quick lunch when you don’t have much time. Plus, the ingredients are inexpensive and easy to find, making it a budget-friendly option without sacrificing taste.
🛒 Ingredients (serves 2–3)
- 1 can tuna (drained)
- 3 hard-boiled eggs, peeled and diced
- 1/2 cucumber, diced 🥒
- 1 small red onion, finely chopped
- 1 tbsp fresh parsley (optional)
- 1 tbsp chives (optional)
For the dressing:
- 3 tbsp mayonnaise (or half mayo, half Greek yogurt for a lighter version)
- 1 tbsp fresh lemon juice 🍋
- 1 tsp mustard
- 1 pinch sugar (optional, balances flavors)
- Salt & pepper to taste
👩🍳 Preparation
- Cook the eggs: Place the eggs in a pot of boiling water and cook for 10 minutes until hard-boiled. Rinse under cold water, peel, and dice.
- Prepare the tuna: Drain the tuna well and flake it with a fork into a large mixing bowl.
- Chop the vegetables: Dice the cucumber and finely chop the red onion.
- Make the dressing: In a small bowl, whisk together mayonnaise, lemon juice, mustard, sugar (if using), salt, and pepper until smooth.
- Combine everything: Add the diced eggs, cucumber, and onion to the tuna. Pour the dressing over the mixture and gently stir until all ingredients are evenly coated.
- Add herbs: Stir in fresh parsley or chives for extra freshness.
- Chill & serve: For the best flavor, let the salad rest in the refrigerator for at least 15–20 minutes before serving.
🍴 Serving Suggestions
- Classic sandwich: Spoon the tuna salad onto fresh bread, rolls, or croissants for a quick and satisfying meal.
- Lettuce wraps: Serve it in crisp romaine or iceberg lettuce leaves for a light, low-carb option.
- With crackers: Use it as a dip for crackers, rice cakes, or crispbread – perfect for snacking.
- Meal prep bowl: Pair with boiled potatoes, fresh greens, or quinoa for a balanced lunch.
- Side dish: Serve alongside grilled chicken, fish, or steak to add freshness to your meal.
🔄 Variations & Tips
- Healthier version: Replace half or all of the mayonnaise with Greek yogurt for extra protein and fewer calories.
- Extra crunch: Add diced celery, radishes, or bell peppers.
- Creamier texture: Stir in a spoonful of sour cream or cream cheese.
- Flavor boost: Mix in a splash of pickle juice, capers, or even a little Dijon mustard for more tang.
- Make ahead: This salad tastes even better after a few hours in the fridge, as the flavors blend beautifully.