Ingredients:

  • 12 ounces (340g) canned tuna in water, drained well
  • 1 medium cucumber, peeled, seeded, and diced (about 1 ½ cups diced)
  • ¼ cup (30g) finely chopped red onion
  • ¼ cup (60ml) mayonnaise (full-fat or light)
  • 2 tablespoons (30ml) plain Greek yogurt
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 tablespoons (approximately 8g) chopped fresh dill
  • ½ teaspoon (3g) Dijon mustard
  • ¼ teaspoon (1g) black pepper
  • Pinch of salt, or to taste

Instructions:

  1. Drain the tuna really well. Flake it into a mixing bowl with a fork.
  2. Dice the cucumber (after peeling and deseeding) and finely chop the red onion.
  3. Add the diced cucumber and red onion to the flaked tuna.
  4. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, dill, Dijon mustard, salt, and pepper.
  5. Pour the dressing over the tuna and cucumber mixture. Gently fold to combine until everything is evenly coated.
  6. For the best flavor, cover the salad and chill in the refrigerator for at least 30 minutes. This allows the flavors to meld.
  7. Serve immediately or store in the refrigerator until ready to serve. This cucumber tuna salad is delicious.