This easy, classic tuna and cucumber salad is proof that a short ingredient list can still taste really put-together. Chunky canned tuna, hard-boiled eggs, crisp cucumbers, and a creamy yogurt dressing with mustard and lemon come together into something soft, fresh, and lightly tangy—without feeling heavy.
It’s a weeknight kind of salad: quick to throw together, no fussy ingredients, and gentle on the stomach. The combo of protein and fresh veg makes it filling, but not the “I need a nap” type of filling—great for lunch or a light dinner.
Canned tuna is basically the ultimate pantry shortcut across Europe—tossed into salads, sandwiches, and pasta whenever you need protein fast. In this version I keep the flavours clean: cucumber brings the crunch, egg adds softness, and the lemon + mustard make the tuna taste brighter. It looks simple (because it is), but the little thing that changes everything is draining the tuna and pulling excess moisture out of the cucumbers. The thick-yogurt dressing stays creamy and lightly tangy, and the salad keeps its shape instead of turning watery—even after an hour in the fridge.
In this recipe you’ll learn
- Why you’ll love this recipe
- Tips before you start
- What to look for when choosing ingredients
- Secrets to the perfect easy classic tuna and cucumber salad
- How to serve this easy classic tuna and cucumber salad
- Nutritional perks
- Recipe variations
- Questions & answers
- Common mistakes
Easy Classic Tuna and Cucumber Salad (No Mayo)
Ingredients
- 1 can canned tuna in its own juice 160–185 g, well drained
- 2 eggs hard-boiled
- 2 fresh cucumbers about 250 g
- 120 g thick plain yogurt, unsweetened Greek or natural
- 1 tbsp olive oil optional; can be swapped for neutral refined sunflower oil
- 1 tsp mustard Dijon or mild
- 2 tsp lemon juice add gradually, to taste
- 2 pinches salt some for the cucumber, the rest at the end
- 1 pinch ground black pepper to taste
- 1 tbsp dill or parsley finely chopped, optional
Equipment
- saucepan (for boiling eggs)
- sieve or colander
- large mixing bowl
- small bowl (for the dressing)
- knife and cutting board
- spoon or spatula
Method
- Hard-boil the eggs: place 2 eggs in cold water, bring to a boil over medium heat, then cook for 10 minutes. Transfer to ice-cold water for 5 minutes so the whites set and the eggs peel easily.Add 1 tsp salt to the water—eggs are less likely to crack.
- Dice the cucumbers (2, about 250 g) into 6–8 mm cubes, season with 1 pinch of salt, and leave on the board or in a sieve for 10 minutes. Then gently squeeze with your hands to remove excess juice while keeping them crisp. Keep the cucumber cool—away from the stove.
- Open 1 can of tuna (160–185 g), drain off the liquid, and let it sit in a sieve for 3–5 minutes. Transfer to a bowl and flake with a fork—don’t mash. Aim for 1–2 cm pieces so the salad looks neat.
- Make the dressing in a small bowl: 120 g thick yogurt, 1 tsp mustard, 1–2 tsp lemon juice, 1 tbsp olive oil, and a pinch of pepper. Stir for 30–40 seconds until smooth—think “thick sour cream” consistency.If it tastes too sharp, add 1–2 tbsp more yogurt.
- Dice the eggs into about 8 mm cubes and add them to the tuna along with the prepared cucumbers. Pour in 2/3 of the dressing and fold gently with a spoon for 20–30 seconds until everything is lightly coated. Add the rest of the dressing if needed, and adjust salt at the end.
Let the salad settle in the fridge for 10 minutes at around4 °C (39 °F). Then taste and add 1 pinch of salt or 1 tsp lemon juice if it needs it. Serve chilled but not ice-cold—the tuna aroma comes through better that way.
Notes
Private Notes
Tried this recipe?
Let us know how it was!
Why you’ll love this easy classic tuna and cucumber salad
I honestly didn’t expect tuna to get along this well with fresh cucumber—everything tastes clean and crisp. The best part: a bowl takes only 15 minutes, and the protein is basically already done. That cucumber crunch keeps snack cravings in check when you want something light. And the dressing doesn’t bully the fish; it just nudges the flavour in the right direction.
- Crunchy cucumber in every bite
- Ready-to-go protein (no stove needed for the tuna)
- Light yogurt dressing—no mayonnaise
- Clean flavour, nothing sharp or overpowering
- Holds its shape in the bowl (doesn’t go watery fast)
Tips before making easy classic tuna and cucumber salad
First thing—cool your eggs in cold water for 5 minutes; they’ll peel neatly without tearing up the whites. Dice the cucumber small (about 6–8 mm) and lightly salt it so it releases extra juice in about 10 minutes. Open the tuna early and let it drain in a sieve for at least 3 minutes. And if you’ve got a wide mixing bowl, use it—everything folds together gently instead of turning into mush.
- After salting, give the cucumber a light squeeze
- Flake the tuna with a fork (don’t mash it)
- Mix the dressing separately until smooth
- Add herbs right at the end
- Adjust salt after everything is combined
What to look for when choosing ingredients for easy classic tuna and cucumber salad
Go for tuna in brine/its own juice—cleaner flavour and a firmer texture than tuna packed in oil. If Greek yogurt feels pricey, kefir (2.5%) can save the day: strain it through cheesecloth for about 20 minutes and you’ll get a thicker base for the dressing.
Canned tuna
Look for “chunks” rather than a pâté-style tin; drain all the liquid or the salad will turn watery.
Cucumbers
Short, firm cucumbers are best; if the centre is very seedy and soft, you can scoop some of it out.
Thick plain yogurt
Unsweetened and unflavoured, please. The thicker it is, the more stable the dressing.
Mustard
Dijon gives a gentle kick; if you’re using a hotter mustard, add it in 1/2 tsp portions so it doesn’t overpower the fish.
Lemon
Squeeze it right before mixing, and fish out any seeds—nobody wants surprise bitterness.
Secrets to the perfect easy classic tuna and cucumber salad
Once the cucumber looks a little glossy and slightly softened from the salt, give it a squeeze—extra water goes away, the crunch stays. Don’t turn the tuna into paste: flake it with short fork strokes. And aim for a dressing that’s as thick as sour cream so it clings in a thin, creamy layer.
- Salt after the tuna is in the bowl
- Add lemon juice in small splashes
- Cut the eggs with a knife—don’t crush them
- Squeeze the cucumber gently (no need to go wild)
- Let the salad rest for 10 minutes
How to serve easy classic tuna and cucumber salad
On a Friday night, this is the kind of salad I put on the table with some crusty bread and a hot drink, and everyone just picks at it while chatting. For a picnic, it’s easy to portion into containers and keep in the shade until you’re ready to eat.
- On rye toast
- Rolled into flatbread as a quick wrap
- Alongside baked potatoes and herbs
- In small dessert cups for guests
- As a sandwich filling
Nutritional perks of easy classic tuna and cucumber salad
A portion of this salad is usually lighter than a traditional mayo-based potato salad (or anything in that “heavy mayo salad” family), especially with a yogurt dressing. You get solid protein from the tuna and eggs, and the fresh cucumber adds volume and juiciness without extra fat.
- Moderate calories thanks to yogurt
- Protein from tuna and eggs
- Freshness and crunch from cucumber
- Dressing without heavy mayonnaise
Easy classic tuna and cucumber salad variations
In summer I lean hard into herbs and lemon. In winter I’ll add something a bit “warmer,” like sweetcorn or finely chopped pickles—go with your mood and whatever’s in the fridge.
- Add 3–4 tbsp canned sweetcorn
- Stir in diced avocado for extra creaminess
- Mix the yogurt with 1 tsp horseradish
- Add thinly sliced celery
- Swap lemon for lime for a different aroma
If you like simple, fresh recipes that don’t rely on a long ingredient list, take a look at Easy Tuna Salad—it’s another great example of how tuna + veg + a light dressing can taste clean and balanced, without that heavy feeling.
Questions & answers
Як зберегти хрускіт огірків до подачі?
Наріжте огірок, злегка посоліть, витримайте 10 minutes і відтисніть. Змішуйте з заправкою безпосередньо перед подачею або тримайте огірок окремо в контейнері.
Скільки салат може стояти в холодильнику?
До 24 годин у щільно закритому контейнері. Найкраща текстура в перші 6–8 hours; далі огірок м’якшає, тому перед подачею можна додати свіжу порцію огірка.
Що робити якщо немає йогурту для заправки?
Візьміть сметану 15% і змішайте з 1–2 ч. л. води та лимонного соку, щоб отримати легшу консистенцію. Або відцідіть кефір 20 minutes — вийде густа основа.
Чому краще тунець у власному соку, а не в олії?
У власному соку смак чистіший, а заправка не стає жирною. Якщо є лише тунець в олії, злийте її максимально ретельно й додайте трохи більше лимонного соку.
Common mistakes when making easy classic tuna and cucumber salad
So why didn’t it work out? Usually it’s two things: too much moisture and mixing too aggressively. Cucumbers and tuna behave very differently, and if you don’t keep that in check, the salad can turn watery fast—especially about 20 minutes after mixing.
Why does the salad “weep” and collect liquid?
You didn’t squeeze the cucumber after salting, or the tuna wasn’t drained well enough. Let the cucumber sit for 10 minutes, squeeze it, and let the tuna drain in a sieve for 3–5 minutes.
Why does it taste flat and bland?
It needs more acid and salt. Add 1–2 tsp lemon juice and a pinch of salt, mix, and let the salad rest in the fridge for 10 minutes.
Why did the salad turn mushy?
The tuna was mashed into a paste, or the eggs were mixed too hard. Flake the fish, and cut the eggs into cubes; fold everything together gently at the end, lifting with a spoon.
Why is the dressing runny and not clinging to the ingredients?
The yogurt was too thin, or too much lemon was added all at once. Use thick yogurt or strain kefir for 20 minutes; add lemon in small amounts until it’s sour-cream thick.
Responses