Cucumber Tuna Salad Recipe (Quick, Hydrating & Healthy)

Why I Love This Cucumber Tuna Salad Recipe

This cucumber tuna salad recipe is my go-to for busy days, especially when I want something fresh, filling, and fast. I still remember the first time I tossed it together—it was a humid afternoon in Brooklyn, and I had zero desire to turn on the stove. I grabbed a few staples from the fridge—cucumbers, avocado, tuna—and pulled together something so light and satisfying that it became an instant regular on my weekly lunch list.

There’s something magical about how this salad hydrates and nourishes at the same time. The cucumber brings crisp freshness, the avocado adds creamy richness, and the tuna packs in clean protein. The flavors are simple but balanced, kind of like my carrot ribbon salad—light but deeply satisfying. And it all comes together in under 10 minutes, like most of the recipes I share on Easy Peasy Recipes.

What I love most is the versatility. This cucumber tuna salad recipe pairs beautifully with heartier mains like creamy mushroom and spinach pasta or can be the star of a solo meal. It’s naturally gluten-free, packed with nutrients, and works equally well as a quick lunch, a light dinner, or even a meal prep staple.

If you’re into dishes that feel effortless but still check every box—fresh, healthy, and delicious—this cucumber tuna salad recipe will hit the spot. Trust me, it’s one of those recipes you’ll find yourself making on repeat.

How to Make This Cucumber Tuna Salad Recipe

This cucumber tuna salad recipe is designed to be as easy as it is refreshing. Here’s exactly how I make it when I need something clean and fast:

1. Gather your ingredients

You’ll need:

• 1 large cucumber (English or Persian works best)
• 1 ripe avocado
• 2 (5-ounce) cans of tuna, drained
• 2 tablespoons red onion, finely diced
• 1 tablespoon lemon juice
• 1–2 teaspoons Dijon mustard
• 1 tablespoon hemp hearts
• Salt and black pepper to taste

2. Prep your vegetables

Dice the cucumber and avocado into bite-sized chunks. Finely dice the red onion. If you want an extra pop of freshness, add some chopped parsley or dill—totally optional.

3. Combine and mix

In a large bowl, add the drained tuna, diced cucumber, avocado, onion, lemon juice, mustard, and hemp hearts. Season with salt and pepper. Stir gently so the avocado stays a little chunky for creaminess.

4. Serve and enjoy

That’s it! This salad is fantastic chilled or at room temp. Serve it on its own, wrapped in butter lettuce, or alongside something warm like my roasted veggie bowl. For a fun brunch pairing, it’s lovely next to cottage cheese bagels.

You can store this cucumber tuna salad recipe in an airtight container in the fridge for up to 2 days—but it’s at its best the same day because of the avocado.

How to Serve This Cucumber Tuna Salad Recipe

What I love most about this cucumber tuna salad recipe is how easily it fits into any meal—no matter the season or schedule. It’s as casual or dressed up as you want it to be.

Simple and solo:

I often enjoy this salad as a standalone meal. It’s hydrating, balanced, and packed with good stuff—protein from tuna, healthy fats from avocado, and crisp cucumbers that keep things light. On hot days, this is all I need.

Scooped into lettuce leaves:

For a fresh twist, spoon the salad into crisp lettuce cups. Romaine or Bibb lettuce works great. It turns this dish into a finger-friendly, low-carb option—super handy for meal prep days, just like the carrot ribbon salad you all love.

Piled onto toast or bagels:

This cucumber tuna salad recipe makes an excellent topping for toast or bagels. Spread it onto a slice of your favorite bread or one of my cottage cheese bagels, and you’ve got a satisfying, protein-rich meal in under 10 minutes.

Alongside a warm dish:

Pair it with soup, roasted veggies, or baked potatoes for contrast. I love serving it next to something like my roasted veggie bowl—the warmth of the bowl and the cool crunch of this salad balance beautifully.

Whether it’s lunch, dinner, or even a snack board addition, this cucumber tuna salad recipe adapts to whatever you need—and always delivers on flavor.

Variations on This Cucumber Tuna Salad Recipe

The beauty of this cucumber tuna salad recipe is that it’s endlessly flexible. Once you’ve tried the base version, feel free to play. This is the kind of recipe that works with whatever you have on hand—and can easily take on new flavors or textures.

Switch up the protein:

Not a tuna fan? Use canned salmon, shredded chicken, or even chickpeas for a plant-based version. Each one brings something unique, but all blend beautifully with cucumber and avocado.

Add crunch or color:

Toss in diced bell peppers, shredded carrots, or chopped celery. For a bit of tang, try quick-pickled onions. A handful of cherry tomatoes adds brightness—similar to the flavors in my Caprese pasta salad.

Make it creamy or zesty:

If you love creamy textures, add a dollop of Greek yogurt or use a little more mayo. Craving zest? A splash of apple cider vinegar or a spoonful of whole-grain mustard adds great dimension.

Boost the nutrients:

Stir in spinach ribbons or chopped kale. Sprinkle on flaxseed or extra hemp hearts. These little tweaks can turn your cucumber tuna salad recipe into a powerhouse lunch—just like I do with my gnocchi alla sorrentina by adding spinach or mushrooms for bonus nutrition.

No matter how you riff on it, this cucumber tuna salad recipe is a forgiving foundation. Keep it simple, or turn it into something totally new.

How to Store This Cucumber Tuna Salad Recipe

When you make this cucumber tuna salad recipe, it’s best enjoyed right away. The flavors are crisp, and the avocado adds that creamy texture that tastes amazing fresh. But if you’ve got leftovers, don’t worry—just a few storage tips will keep things tasting great.

Scoop the salad into an airtight container and pop it into the fridge. It’ll stay good for up to 2 days. I like to press a small piece of parchment or plastic wrap directly over the surface to slow down browning from the avocado. If you know you’ll be storing it ahead of time, keep the avocado out and mix it in right before serving.

You’ll want to skip freezing—it changes the texture of both the cucumber and the avocado in a not-so-good way. This salad is meant to stay cool, crisp, and fresh. For a balanced dinner, try pairing it cold next to something warm and cozy like my one-pot skillet lasagna.

With smart storage, your cucumber tuna salad recipe will be just as refreshing tomorrow as it was today.

Conclusion

If you’re looking for a quick, nourishing dish that feels fresh and never boring, this cucumber tuna salad recipe is the answer. It’s the kind of meal you can whip up in under 10 minutes, with ingredients you probably already have—and the flavor payoff is so worth it. Whether you’re new to cooking or just want something simple and satisfying, this recipe checks every box.

It’s flexible, it’s hydrating, and it doesn’t ask for anything complicated. You can serve it on toast, in lettuce cups, or as a lunchbox staple. It’s also gluten-free, high in protein, and easy to prep ahead. Basically, it’s everything you want in a no-fuss salad.

I hope this cucumber tuna salad recipe finds a permanent spot in your regular meal rotation—right next to your favorites like my gnocchi alla sorrentina or zucchini chickpea fritters. Give it a try, and let me know how you make it your own!