Tuna & Cucumber Salad with Dill Dressing

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick, no-mess salad featuring flaky tuna and cool cucumber in a zesty dill dressing, ideal for avoiding Whole30 headaches. This Mediterranean-inspired Whole30 recipe (low-carb), ready in about 10 minutes, pairs canned tuna, cucumber, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

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Prep: 10 min Serves 2 Mediterranean cuisine 220 cal/serving

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Ingredients

1 (5 oz) in water, drained canned tuna
1/2 cup (3 oz), peeled and diced cucumber
1/4 cup (1 oz), chopped fresh dill
1 tbsp lemon juice
1 tbsp olive oil
1/4 tsp sea salt
1/8 tsp black pepper

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Instructions

Step 1: In a medium bowl, combine drained tuna, 1/2 cup diced cucumber, 1/4 cup chopped dill, 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper. Gently fold until ingredients are evenly distributed without mashing the tuna.
Step 2: Refrigerate for 15 minutes to allow flavors to meld and prevent dehydration.
Step 3: Serve chilled as a light lunch or dinner, ensuring optimal hydration and electrolyte balance to avoid headaches.