This post may contain affiliate links. Please read our disclosure policy.
Need a quick, budget-friendly meal to clean out your fridge? This tuna salad recipe is the perfect way to use up leftover hard-boiled eggs, canned tuna, and pantry staples like chickpeas or white beans.
It’s light but satisfying, rich in protein, and easy to customize with whatever you have on hand—from crackers and lettuce leaves to chips and tortilla wraps.
Why You’ll Love This Salad
- Clean-your-fridge energy: Use up bits of cucumber, potatoes (optional), bell peppers (optional), and that half can of chickpeas (I used white beans) or olives (optional).
- Protein-packed & satisfying: With eggs, beans, and tuna, it keeps you full for hours.
- Great as a dip or wrap: Scoop it with cucumber slices, serve over romaine, or wrap it in a tortilla.
- Flavorful & flexible: Add capers, black pepper, or a quick vinaigrette for an upgrade.
- No mayo required in this Tuna and Egg Salad Recipe: We use extra virgin olive oil for a cleaner taste—mayo is totally optional!
Ingredients You’ll Need
- 1 (5-6 oz) can tuna, packed in olive oil or water, drained
- 2 hard-boiled eggs, peeled and chopped
- 1 cup diced cucumber
- 1 cup canned white beans or chickpeas, rinsed and drained
- 2 tbsp extra virgin olive oil (or mayo, if you like it creamy)
- 1 tbsp apple cider vinegar (or lemon juice)
- 1 tbsp chopped fresh dill
- Salt & black pepper, to taste
- Optional add-ins: diced bell peppers, chopped tomatoes, capers, chopped olives, or red onion
How to Make It
- Prep everything: Hard-boil the eggs if you haven’t already, and chop the veggies.
- Combine the tuna, chopped eggs, cucumber, and beans in a mixing bowl.
- Dress the salad: Add olive oil (or mayo), vinegar (or lemon), dill, salt, and black pepper.
- Mix & taste: Gently stir and adjust seasoning to your liking.
- Chill for 15-30 minutes before serving for best flavor.
Recipe Tips For Tuna and Egg Salad
- Tuna types: Use solid light tuna or skipjack. A 5–6 oz can is usually 140–170 grams drained.
- Egg shortcut: Use leftover Easter eggs or meal-prepped hard-boiled eggs.
- Texture boost: Add chopped crackers or serve with chips for crunch (optional).
- Wrap it up: Spoon into a tortilla wrap with lettuce for an easy lunch.
- Meal prep: This salad keeps well in the fridge for up to 3 days!
Storage
Store in an airtight container in the fridge for 2–3 days. Do not freeze.
Try These Too
- The Best Avocado Egg Salad
- Mediterranean Salad With Spicy Roasted Chickpeas
- Boiled Egg Bacon and Mushroom Salad
- Easy Classic Egg Salad
Cucumber Bean Tuna and Egg Salad
This quick and easy tuna egg salad recipe is a great way to clean your fridge and create something delicious from simple pantry staples. It’s packed with vegetables, fresh herbs, and lean protein, and it’s endlessly customizable. Serve it in a sandwich, on lettuce leaves, or as a dip with crackers or chips.
Video
Ingredients
- 1 5–6 oz / 140–170g can of tuna, drained (preferably in olive oil or water)
- 2 hard-boiled eggs, chopped
- 1 cup diced cucumber
- 1 cup cooked cannellini beans or chickpeas, rinsed and drained
- 1/2 cup halved cherry tomatoes, optional
- 2 tablespoons extra virgin olive oil, or Greek yogurt for a lighter, creamy version; mayonnaise is optional
- 1 tablespoon apple cider vinegar, or lemon juice
- 1 teaspoon Dijon mustard, optional, for flavor
- 1 tablespoon chopped fresh dill or parsley
- Salt and black pepper, to taste
Optional Add-ins:
- Diced bell peppers
- Chopped olives
- Sliced red onion
- Capers
Instructions
- In a large bowl, mix the drained canned tuna, chopped eggs, diced cucumber, cherry tomatoes, and beans.
- In a small bowl, whisk together olive oil (or Greek yogurt/mayo), apple cider vinegar (or lemon juice), Dijon mustard, dill, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
- Taste and adjust seasoning. Add more vinegar, salt, or herbs as desired.
- Chill for 15–30 minutes to let the flavors come together.
Notes
Tips & Variations:
- Serve this as a sandwich filling, in a tortilla wrap, or on top of romaine lettuce leaves.
- Makes a great vegetable-packed dip for crackers, cucumber slices, or chips.
- Swap beans: Use cannellini, navy beans, or even black-eyed peas.
- Add more vegetables like shredded carrots or diced zucchini for extra crunch.
- Stir in Greek yogurt and a splash of lemon for a tangy, creamy version.
Nutrition
Calories: 353kcal, Carbohydrates: 16g, Protein: 28g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 217mg, Sodium: 470mg, Potassium: 312mg, Fiber: 5g, Sugar: 2g, Vitamin A: 358IU, Vitamin C: 2mg, Calcium: 106mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!
