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Close-up of creamy tuna salad with crisp diced cucumber

Tuna Cucumber Salad With Greek Yogurt (No Mayo)

This tuna cucumber salad combines well-drained canned tuna, crisp cucumber, celery, green onion, and a creamy Greek yogurt dressing for an easy no-cook lunch. Drying the cucumber and adding it last helps the salad stay creamy instead of watery.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 main-course servings
Course: Lunch, Main Course, Salad
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Tuna Salad
  • 2 5-ounce cans light tuna in water Drain very well; approximately 8 ounces total after draining.
  • 1 large English cucumber Halve lengthwise, remove the soft center if watery, dice, and blot dry.
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup celery Finely diced.
  • 1/4 cup green onion Thinly sliced.
Greek Yogurt Dressing
  • 1 tablespoon lemon juice
  • 2 teaspoons yellow mustard
  • 2 tablespoons fresh dill Chopped; alternatively use approximately 2 teaspoons dried dill.
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • salt Optional, to taste; add only after the salad is fully mixed.

Equipment

  • Can opener
  • Fine-mesh strainer
  • Cutting board
  • Sharp knife
  • Spoon For removing a watery cucumber center when necessary.
  • Large mixing bowl
  • Silicone spatula or mixing spoon
  • Clean kitchen towel or paper towels
  • Airtight meal prep containers
  • Divided lunch container Optional, for storing the cucumber separately.

Method
 

  1. Open both tuna cans, discard the packing liquid, and press the tuna gently in a fine-mesh strainer until no visible liquid remains.
  2. Wash and halve the cucumber lengthwise. Remove the soft center with a spoon if it looks especially watery, then dice the cucumber and blot it thoroughly with a clean towel or paper towels.
  3. In a large mixing bowl, stir together the Greek yogurt, lemon juice, yellow mustard, dill, garlic powder, and black pepper until evenly combined.
  4. Fold the drained tuna, diced celery, and sliced green onion into the Greek yogurt dressing.
  5. Add the dried cucumber last and fold gently until evenly distributed.
  6. Taste the salad and add a small amount of salt only if needed.
  7. Serve immediately for the best cucumber crunch, or cover and refrigerate promptly.

Notes

Preventing a watery salad: Drain the tuna thoroughly, remove any soft cucumber center, blot the diced cucumber dry, add salt only after tasting, and fold in the cucumber shortly before serving.
Meal prep: For the best texture, store the Greek yogurt and tuna mixture separately from the dried cucumber. Combine them shortly before eating.
Serving ideas: Serve the salad in a bowl, over dry lettuce or spinach, with crackers, in a wrap or pita, on toast, or beside a baked potato. Serving additions are not included in the nutrition estimate.
Storage: Refrigerate promptly in airtight containers at 40°F (4°C) or below. Prepared tuna salad may be stored for 3 to 4 days, although the fully mixed salad has the best cucumber texture the same day or by the following day.
Freezing: Do not freeze this salad because the yogurt may separate and the cucumber will lose its crisp texture.
Food safety: Refrigerate within 2 hours, or within 1 hour when the surrounding temperature exceeds 90°F (32°C). When transporting the salad, use an insulated lunch bag with cold packs unless refrigeration is available.
Allergen note: This recipe contains fish and milk. Some canned tuna may also contain soy in the packing broth. Check the tuna, yogurt, and mustard labels for allergen information.