Cucumber Tuna Salad
Updated May 15, 2025
This cucumber tuna salad is a low-carb way to enjoy tuna salad without bread; stuffed inside of cucumbers it's an easy high-protein lunch idea
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Make tuna salad in a cucumber!
This cucumber tuna salad is a fun new way to enjoy your favorite tuna salad stuffed inside a cucumber instead of bread. Use long English cucumbers, hollow them out a little and then stuff the tuna salad inside for a crunchy, refreshing and satisfying lunch.
I share a creamy tuna salad recipe below made with mayo, celery and red onions, but you can use greek yogurt tuna salad or even my salmon salad. Top the tuna cucumber boats with crispy fried panko breadcrumbs and it kinda has a sushi vibe to it!
Happy Cooking!
– Yumna
Cucumber Tuna Salad Ingredients
- Tuna: I use albacore canned tuna in water and love the results. Use your favorite kind and you can even make it with canned salmon or shredded chicken.
- Cucumber: You can use any cucumber but the long hot house or English cucumbers work best because you can hollow them out and stuff them well. Plus you can eat the skin is good to keep to make the tuna cucumber boats more sturdy!
- Salad dressing: I’ve made tuna salad with lots of different dressings. This one is made with mayo, lemon juice, dijon mustard, dill, salt and pepper. Feel free to switch things up and try it with greek yogurt like my healthy tuna salad version.
- Add-ins: It’s not tuna salad without the add-ins for an extra crunch and color. In this cucumber version, I’m using celery and red onions.
How to Make Cucumber Tuna Salad
Cucumber Tuna Salad
Ingredients
- 1 English cucumber
- ¼ cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon dried dill
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 (5-ounce) canned tuna, drained
- 2 celery sticks diced
- 2 tablespoons chopped red onions
- 1 tablespoon chopped parsley
Instructions
- Slice the English cucumbers in half lengthwise. Use a spoon to remove the seeded core of the cucumber and set aside for another use.
- In a small bowl, whisk together the mayonnaise, lemon juice, dijon mustard, dill, salt and pepper.
- Add the tuna on top of the dressing and use a fork to flake the tuna and mix with the dressing.
- Add the celery, red onions, and parsley and stir to combine. Scoop the tuna mixture inside the hollowed cucumber. Cut each cucumber halve in half and enjoy.
Equipment
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Cucumber Tuna Salad recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Variations
- Panko breadcrumbs: This is totally optional but I fry some with avocado oil until they’re browned and crispy and it just makes the cucumber tuna salad boats a little more special!
- Serve it in a bowl: Instead of scooping the tuna salad inside the cucumber, you can slice the cucumbers and serve it in a bowl with the tuna or even use the cucumber slices for scooping bites of tuna salad.
- Serve it canape style: Cucumber Canapes are small finger foods that usually have some type of dip served on top of large slices of cucumbers with a garnish. This tuna salad would be perfect on top of sliced cucumbers.
Recipe Tips
- Make sure to wash and scrub the cucumber. Even though it usually comes covered in plastic, I recommend scrubbing it well since you’ll keep the cucumber peel on the cucumber boats.
- Chop the veggies finely. Because you’re scooping the tuna salad into the cucumber boats, you want to make sure to finely dice the celery and red onions so there are no large chunks sticking out.
- Drain the tuna. If you’re using tuna that’s packed in water, make sure to drain the water off so that the mixture isn’t too wet. That said, if the tuna is packed in oil, you can add it and the oil (just note that the recipe’s nutrition facts won’t be accurate!).
FAQs
Once you have made the salad, place it in an airtight container and place it in the fridge. It will keep well for 2 to 3 days but it’s best if you only stuff the tuna salad in the cucumber when you’re ready to eat.
This may happen if you didn’t drain the tuna well, but it’s totally fine and you can just add more ingredients to absorb that moisture. If you have hard boiled eggs, the yolks will definitely absorb that moisture. A second option is to add more vegetables like avocado or peppers. And finally, try adding some croutons or breadcrumbs. They will thicken the mixture and you may not even notice or taste them!
