Ingredients
2 cans water-packed tuna (12 oz total), drained
1 large cucumber, diced
1/4 red onion, finely chopped
1/4 cup olive oil
2 tbsp fresh lemon juice
1 tbsp chopped fresh dill (or 1 tsp dried)
1 tsp salt
1/2 tsp black pepper
Optional: cherry tomatoes, kalamata olives, or bell peppers
Instructions
Drain the tuna and flake it with a fork
In a bowl, combine tuna with diced cucumber and red onion
In a separate small bowl, whisk together olive oil, lemon juice, dill, salt, and pepper
Pour dressing over the salad mixture and toss to combine
Chill for 10-15 minutes before serving
Notes
Store in an airtight container in the refrigerator for up to 2 days
Substitute canned tuna in olive oil for more flavor
Add lemon zest for extra brightness
Use a zester to finely shred cucumber for maximum crunch
- Prep Time: 15
- Category: High Protein Meals
- Method: No-Cook
- Cuisine: Mediterranean-inspired
- Diet: Low-carb
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 3.5g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 55mg