Cucumber-Topped Tuna Salad with Lemon
A refreshing, protein-packed tuna salad made with lemon and herbs, served atop cucumber rounds for a crisp, hydrating base. This Mediterranean-inspired salad recipe, ready in about 10 minutes, pairs canned tuna, cucumber, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (5 oz, drained) canned tuna
- 1 medium, thinly sliced cucumber
- 1/2, juiced lemon
- 2 tbsp, chopped fresh parsley
- 1 tbsp olive oil
- 1/2 clove, minced garlic
- 1/8 tsp sea salt
- 1/8 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, combine drained tuna, 1 tbsp olive oil, 1/2 minced garlic clove, 1/8 tsp salt, and 1/8 tsp black pepper; gently flake tuna with a fork until evenly mixed.
- Step 2: Add lemon juice, 2 tbsp chopped parsley, and 1/2 tsp lemon zest to tuna mixture; stir until fully incorporated.
- Step 3: Arrange cucumber slices in a single layer on a serving plate. Spoon tuna salad mixture evenly over cucumber rounds, pressing gently to adhere.
- Step 4: Garnish with additional parsley and a thin lemon slice for serving.
