tupikechakula
🥒 Why You’ll Love This Salad
If you’re looking for a no-fuss, no-cook meal that’s full of flavor and ready in minutes, this cucumber tuna salad is it. It’s crunchy, creamy, zesty, and satisfying — perfect for warm weather, meal prep, or quick lunches.
🛒 Ingredients (Serves 2)
- 1 English cucumber, diced
- 1 tomato, diced
- 1/2 small red onion, finely chopped
- 1/2 jalapeño, finely chopped (remove seeds for less heat)
- A small bunch of dillb , chopped
- 1 cup of cooked and chilled sweet corn (about 3–4 tbsp)
- Juice of half a lemon or lime
- Salt and pepper, to taste
- 95 grams of canned tuna (drained)
- 2 tbsp mayonnaise or salad cream
🥄 Instructions
- Prep the veggies: Dice the cucumber and tomato. Finely chop the onion, jalapeño, and cilantro.
- Make the base: In a large bowl, combine the cucumber, tomato, sweet corn, onion, jalapeño, and cilantro.
- Add the tuna: Flake in the drained tuna and mix gently.
- Dress it up: Add mayonnaise, lime juice, salt, and pepper. Stir until everything is well combined.
- Serve: Chill for 5–10 minutes or serve immediately with crackers, toast, or on lettuce cups.
💡 Optional Add-ins:
- Diced avocado
- Crumbled feta
- Sliced olives
- Hard-boiled eggs
