Cucumber Tuna Salad with Dill
Refreshing, delicious twist on classic tuna salad. This version has no hard boiled eggs and is cool and refreshing from the dill/cucumber combo. YUM.
Ingredients
- 2 cans tuna, drained (5-ounce cans)
- 2 tablespoons fresh dill, chopped
- 2 tablespoons mayonnaise, full fat
- 1 teaspoon dijon mustard
- ½ persian cucumber, chopped (about ¼ cup total)
- salt and pepper, as needed
Instructions
- Combine all of the ingredients EXCEPT the cucumber in a bowl, mixing lightly with a fork.
- Taste the tuna salad and add sprinkles of salt and pepper until it is very flavorful.
- Right before serving, stir in the diced cucumber.
- Serve with crackers, pita, or on sandwiches. Enjoy!
Notes
- This can be made up to three days in advance, but may become watery due to the cucumber. If that happens, just drain the water off the top of the tuna salad, OR add the cucumber right before serving.
- Tuna in oil or water works fine for this recipe; use whatever you prefer.
- Dried dill may be subbed instead of fresh, use 2 teaspoons dried dill.
Tried this recipe?Let me know how it was!