Tuna, egg and cucumber salad
Tuna, egg, and cucumber salad is a nutritious dish that combines protein-rich tuna and eggs with refreshing cucumber and a creamy mayonnaise dressing. It’s easy to prepare, ideal for a quick lunch or light dinner.
Cook time 10 min
Prep time 25 min
Ingredients:
6 eggs1.50 cucumbers
4 tbsp mayonnaise salad dressing
2 cans canned tuna
Tuna, egg, and cucumber salad is a delightful and nutritious dish that's perfect for a quick lunch or a light dinner. It combines the protein-rich benefits of tuna and eggs with the refreshing crunch of cucumbers, all brought together with a creamy mayonnaise dressing. This recipe is easy to prepare, making it a great choice for busy days or when you want a healthy meal with minimal effort.
Instructions:
- Place the 6 eggs in a medium saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat.
- Once boiling, cover the saucepan, reduce the heat to low, and let simmer for about 10-12 minutes.
- After cooking, transfer the eggs to a bowl of ice water to cool. Let them sit for at least 5 minutes.
- Once cooled, peel the eggs and chop them into bite-sized pieces.
- Wash the cucumbers thoroughly under cold water.
- Peel the cucumber if desired, though leaving the skin on can add extra texture and nutrients.
- Dice the cucumber.
- Drain the two cans of canned tuna and flake with a fork to separate the chunks.
- In a large mixing bowl, combine the chopped eggs, diced cucumber, and flaked tuna.
- Add 4 tablespoons of mayonnaise salad dressing to the bowl.
- Gently mix all ingredients together until evenly coated with the dressing.
- Taste and adjust the seasoning if necessary, adding salt and pepper to your preference.
- Transfer the salad to a serving dish.
- Optionally, garnish with some fresh herbs like parsley or dill for added flavor and presentation.
- Serve immediately, or refrigerate for about 30 minutes to let the flavors meld and serve chilled.
This tuna, egg, and cucumber salad is not only simple to make but also delicious and satisfying. It's a versatile dish that can be served on its own, as a sandwich filling, or even on a bed of leafy greens. With a balanced mix of protein and fresh vegetables, it's a meal that's sure to please everyone.
Tuna, egg and cucumber salad FAQ:
Boil the eggs for about 10-12 minutes. Once boiling, cover the saucepan, reduce the heat to low, and allow them to simmer for that duration.
Yes, you can substitute mayonnaise with Greek yogurt, avocado, or a vinaigrette for a lighter option. Choose a dressing that complements the flavors of tuna and cucumber.
Store leftovers in an airtight container in the refrigerator for up to 2 days. It's best to consume the salad fresh for optimal taste and texture.
You can substitute canned tuna with canned chicken, chickpeas, or cooked shrimp, depending on your dietary preferences.
After boiling for 10-12 minutes, transfer the eggs to an ice water bath to stop the cooking. They should be firm but not overcooked, with a slightly soft center if desired.
Cooking Tips:
- For added flavor, consider adding some diced onions or a squeeze of lemon juice to the salad.
- If you prefer a lighter dressing, you can substitute with a low-fat or Greek yogurt-based mayonnaise.
- Make sure to drain the tuna well to avoid excess moisture in your salad.
- Feel free to customize the salad with other veggies like bell peppers, celery, or cherry tomatoes for extra crunch and color.
- Chill the salad for at least 30 minutes before serving to let the flavors meld together.
Nutrition Facts
6 ServingsCalories 150kcal
Protein 18g
Carbohydrates 4.70g
Fiber 0.38g
Sugar 2.34g
Fat 8g
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