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Tuna Salad with Egg and Cucumber

A light yet satisfying tuna salad with hard-boiled eggs and crisp cucumber, combining creamy and refreshing textures for a perfect meal or snack.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Lunch, Main Course, Salad
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can tuna (drained)
  • 3 hard-boiled eggs, peeled and diced
  • 1/2 cucumber, diced for added crunch
  • 1 small red onion, finely chopped adds sharpness
  • 1 tbsp fresh parsley (optional) for freshness
  • 1 tbsp chives (optional) for freshness
Dressing Ingredients
  • 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) to balance flavors
  • Salt & pepper to taste

Method
 

Preparation
  1. Place the eggs in a pot of boiling water and cook for 10 minutes until hard-boiled. Rinse under cold water, peel, and dice.
  2. Drain the tuna well and flake it with a fork into a large mixing bowl.
  3. Dice the cucumber and finely chop the red onion.
  4. In a small bowl, whisk together mayonnaise, lemon juice, mustard, sugar (if using), salt, and pepper until smooth.
  5. 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.
  6. Stir in fresh parsley or chives for extra freshness.
  7. For the best flavor, let the salad rest in the refrigerator for at least 15–20 minutes before serving.

Notes

This salad is highly adaptable; prepare it ahead for meal prep, bring it for picnics, or enjoy it as a quick lunch. It tastes even better after a few hours in the fridge.