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.
Combine with potatoes:
If you prefer something heartier, mix in some pre-cooked potato cubes to create a potato-tuna salad.
Vary with additional ingredients:
For extra freshness: Add some finely diced bell pepper or corn.
For a Mediterranean touch: Stir in capers, olives, or chopped tomatoes.
For a zesty kick: Add a small chopped pickle or a few dashes of Tabasco.
Storage:
The salad can be stored in an airtight container in the refrigerator for up to 2 days.
Conclusion
This egg, cucumber, and tuna salad is incredibly quick to prepare, super creamy, and simply delicious. It makes a perfect healthy snack, a light lunch, or a meal on the go. Thanks to the fresh cucumber and zesty dressing, it is both refreshing and satisfying!
