Light Tuna Cucumber Sandwiches: Fresh & Quick (Print Version)

Whip up light Tuna Cucumber Sandwiches for a speedy, refreshing lunch! My easy recipe brings crisp veggies & creamy tuna together for pure delight.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 10 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Pescatarian

# Ingredients:

→ Main Sandwich Fillings

01 - 1 (5 oz) can tuna in water, thoroughly drained
02 - 1/2 cup mayonnaise (full-fat for creaminess!)

→ Fresh Crunch & Herbs

03 - 1/4 cup finely diced celery
04 - 2 tablespoons finely minced red onion
05 - 2 tablespoons fresh dill, chopped
06 - 1/2 cup cucumber, thinly sliced or diced

→ Seasonings

07 - 1/4 teaspoon salt (or to taste)
08 - 1/4 teaspoon black pepper (or to taste)

→ For Serving

09 - 4 slices of your favorite sandwich bread (or lettuce wraps)

# Instructions:

01 - First things first, grab that can of tuna and drain it really, really well. I usually press it with a fork against the lid to get out every last drop of water. Then, empty it into a medium-sized bowl and flake it up with your fork. You want nice, tender flakes, not big chunky bits. This is where the magic starts to happen, creating a great base for our Tuna Cucumber Sandwiches.
02 - Next up, it's chopping time! Finely dice your celery and mince that red onion. The goal here is small, consistent pieces so every bite gets a little bit of everything. I've definitely had moments where my onion chunks were too big, and it wasn't cute. For the cucumber, you can either thinly slice it for layering or dice it small to mix right into the salad. I love the crisp smell of fresh veggies!
03 - Add your drained tuna, diced celery, and minced red onion to the bowl. Now, spoon in your mayonnaise. Don't be shy, but don't drown it either! Start with the recommended amount and you can always add a tiny bit more later if it feels too dry. Stir it all gently until everything is just coated. It should look creamy and inviting, ready for the next step.
04 - This is where the 'cucumber' part of our Tuna Cucumber Sandwiches really shines! Fold in your fresh dill and either your diced or sliced cucumber. The fresh green of the dill and cucumber against the creamy tuna is just so visually appealing. Be gentle here; we want to keep those cucumber pieces intact and crisp, not mushy. I always take a deep breath here, the aroma is just lovely!
05 - Now for the crucial part: seasoning! Add a good pinch of salt and a generous grind of black pepper. Give it a good stir, then take a tiny taste. This is your moment to adjust. Does it need a little more salt? A touch more mayo? Maybe a squeeze of lemon juice for extra brightness? Trust your taste buds, hon! I've definitely over-salted before, so be careful!
06 - Finally, grab your favorite bread! Toast it if you like a little crunch, or keep it soft. Spoon a generous amount of your delicious tuna cucumber mixture onto one slice, spread it evenly, and top with the other. Or, go open-faced! The finished Tuna Cucumber Sandwiches should look inviting, smell fresh, and promise a truly refreshing meal. Enjoy every bite!

# Notes:

01 - Don't be shy with the lemon juice; it really brightens everything up!
02 - This tuna salad mix keeps well in an airtight container in the fridge for up to 3 days, perfect for meal prep.
03 - If you're out of dill, a sprinkle of fresh parsley or chives works beautifully too.
04 - Serve these open-faced on toasted sourdough for a fancier, crunchy bite.

# Equipment Needed:

01 - Mixing bowl
02 - fork
03 - knife
04 - cutting board

# Nutrition (Per Serving):

Calories: 380 kcal
Total Fat: 18g
Total Carbohydrate: 32g
Protein: 28g

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