This egg, cucumber, and tuna salad is not only incredibly delicious but also quick to prepare—taking just a few minutes. The combination of savory tuna, creamy dressing, crisp cucumber, and flavorful eggs creates an unbeatable taste. It’s perfect as a light lunch, a side dish, or a protein-packed snack! Here is the detailed step-by-step guide, complete with extra tips for the best results.
Ingredients (for 2–4 servings)
Main ingredients:
2 cans tuna (in water/own juice, drained)
4 eggs (hard-boiled)
1 cucumber (fresh, diced)
1 small onion (finely chopped)
For the dressing:
150 g yogurt (plain or Greek yogurt for extra creaminess)
2 tbsp mayonnaise (for a mild, creamy consistency)
1 tsp mustard (Dijon or medium-hot mustard for a subtle kick)
1 pinch salt & pepper (to taste)
For garnishing:
Fresh dill (chopped)
A squeeze of lemon juice (optional, for extra freshness)
Preparation: Step-by-step
1.Boil & prepare eggs
Place the eggs in a pot of cold water and bring the water to a boil.
Once boiling, hard-boil the eggs for approx. 10 minutes.
Then, immediately plunge them into cold water to make peeling easier.
Peel the eggs and cut them into small cubes.
2.Prepare tuna
Open the cans of tuna and place the tuna in a sieve to drain off the excess liquid.
Then, transfer the tuna to a large bowl and break it up slightly with a fork.
3.Chop vegetables
Wash the cucumber, halve it lengthwise, and remove the seeds with a spoon (optional, if you prefer it less watery). Then, cut into small cubes.
Peel the onion and chop it very finely.
4.Prepare dressing
In a separate small bowl, mix together the yogurt, mayonnaise, and mustard until a smooth sauce forms.
Season to taste with salt and pepper. For extra freshness, you can add a splash of lemon juice or a pinch of garlic powder.
5.Mix everything together
Add the sliced eggs, diced cucumber, and chopped onion to the bowl with the tuna.
Pour the prepared dressing over the mixture and toss gently until all the ingredients are well combined.
6.Garnish & Serve
Transfer the finished salad to a serving bowl or plates.
Sprinkle with fresh, chopped dill.
Garnish with a few cucumber or egg slices, if desired.
Serving suggestions & tips
As a spread:
This salad tastes fantastic on a fresh slice of whole-grain bread or toasted baguette.
For a light meal:
Serve with salad greens or spoon into avocado halves—a healthy and satisfying option.
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