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.
Servings: 2
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.
Video
[adthrive-in-post-video-player video-id="XZC8Kuho" upload-date="2025-04-23T20:03:33.000Z" name="Cucumber bean tuna and egg salad.MOV" description="null" player-type="default" override-embed="default"]
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
