Tuna and Cucumber Salad
Forget the weird chopped egg surprise—this tuna salad skips the hard-boiled nonsense and brings on the chill with crunchy cucumber and fresh dill. Creamy, tangy, and ready in minutes, it’s your new go-to lunch when “cooking” feels like too much work.
Equipment
- Knife
- Cutting board
- Mixing bowl
- Measuring spoons
- Measuring cups
- Fork
Ingredients
- 2 5-ounce cans tuna, drained
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
- Salt to taste
- Black pepper to taste
- ¼ cup chopped cucumber Persian or English cucumber preferred; if using regular cucumber, remove seeds
Instructions
- Mix the Base: In a mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, and dill. Use a fork to stir everything together until well mixed and creamy.2 5-ounce cans tuna, drained, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 2 tablespoons chopped fresh dill
- Season to Taste: Taste the tuna mixture and sprinkle in salt and black pepper. Add a little at a time and keep tasting until it’s just how you like it—flavorful and balanced.Salt, Black pepper
- Add the Cucumber: Right before serving, stir in the chopped cucumber. This keeps it crisp and helps prevent the salad from getting watery.¼ cup chopped cucumber
- Serve It Up: Serve the tuna salad on sandwich bread, with crackers, over greens, or tucked into a pita. It also makes a surprisingly awesome topping for a baked potato if you're keeping it super casual.