Skip to main content
Epicurious
Bon Appétit

Dilled Tuna-Cucumber Salad

4.2

(31)

Serve on a bed of lettuce with dill sprigs and sliced ripe tomatoes or pile onto whole wheat bread with crisp lettuce for a satisfying sandwich.

Recipe information

  • Yield

    Serves 2

Ingredients

1 6 1/8-ounce can water-packed white tuna, drained
1/2 cucumber, peeled, seeded, diced
2 small green onions, thinly sliced
2 tablespoons chopped fresh dill
2 tablespoons nonfat yogurt
2 tablespoons reduced-calorie mayonnaise
1/2 tablespoon Dijon mustard

Preparation

  1. Combine all ingredients in small bowl. Mix well. Season generously with pepper. Serve salad chilled.

Nutrition Per Serving

Per serving: calories
180; fat
6 g; sodium
528 mg; cholesterol
39 mg
#### Nutritional analysis provided by Bon Appétit
TagsSaladTunaFishSeafoodCucumberVegetableMainLunchGluten FreeNut FreeEasyQuickBon Appétit
Read More
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Oven-Fried Shrimp
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Crispy Salmon With Avocado Sauce
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.