Tuna, egg and cucumber salad
Fresh and protein-packed Tuna, Egg, and Cucumber Salad – a delicious combination of hard-boiled eggs, crisp cucumbers, and flaky tuna, all tossed in creamy mayonnaise. Perfect for a quick lunch, light dinner, or a satisfying side dish!
- 10 Mar 2025
- Cook time 10 min
- Prep time 25 min
- 6 Servings
- 4 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 150kcal | 8% |
| Protein | |
| Protein 18g | 11% |
| Carbohydrates | |
| Carbohydrates 4.70g | 1% |
| Fiber 0.38g | 1% |
| Sugar 2.34g | 2% |
| Fat | |
| Fat 8g | 9% |
| Saturated 2.08g | 7% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 100ug | 12% |
| Choline 190mg | 34% |
| Vitamin B1 0.08mg | 6% |
| Vitamin B2 0.28mg | 22% |
| Vitamin B3 6mg | 35% |
| Vitamin B6 0.24mg | 14% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 1.93ug | 80% |
| Vitamin C 2.11mg | 2% |
| Vitamin E 0.88mg | 6% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.06mg | 7% |
| Iron, Fe 1.98mg | 18% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 280mg | 8% |
| Selenium, Se 55ug | 97% |
| Sodium, Na 250mg | 17% |
| Zinc, Zn 1.14mg | 10% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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