Crunchy Herbed Tuna Salad


The cucumbers and herbs make this tuna salad light and summery, and the zippy oil-and-vinegar dressing keeps it that way. It’s delicious in a sandwich or scooped onto a bed of greens.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring spoons
  • Peeler
  • Can opener
  • Strainer or colander
  • Small bowl
  • Spoon, for mixing
  • Medium-sized bowl



  • 1⁄4 small red onion, peeled and diced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon dijon mustard
  • 1⁄4 teaspoon kosher salt
  • 2 (5-ounce) cans tuna, any kind, drained in a strainer or colander
  • 1⁄2 English cucumber
  • 1 celery rib, diced



  • Put the onion and vinegar in the small bowl, stir well, and set aside for 15 minutes. (This will help the onion to mellow so it’s not so sharp-tasting.)
  • Put the oil, dill, mustard, and salt in the medium-sized bowl and mix well.
  • Add the tuna, cucumber, and celery, and mix well.
  • Add the onion and vinegar and mix again.
  • Serve right away, or cover and refrigerate up to overnight.



Try the following to make it:
Beany: Add 1 can white beans, drained and rinsed.
Herbier: Pull the leaves out from inside your bunch of celery, and chop 2 tablespoons. Add them in addition to (or instead of ) the dill.
Sweet: Add 1⁄2 cup seedless grapes, cut in half.

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