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Tangy tuna cucumber salad with celery in a white bowl, ready to serve

Tangy Tuna Cucumber Salad with Celery

This bold, indulgent tuna cucumber salad brings tangy flavor and satisfying crunch to your BBQ spread. With simple ingredients and easy prep, it's a fun, crowd-pleasing dish that disappears fast.
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Prep Time 20 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 5-ounce cans solid white albacore tuna in water, drained well
  • 2 medium English cucumbers partially peeled and sliced into half-moons
  • 3 celery stalks chopped
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 cup chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Method
 

  1. Drain the tuna thoroughly by pressing it against the can with a fork, then transfer to a large mixing bowl and flake with a fork.
  2. Prepare the vegetables: slice cucumbers into half-moons (leaving some skin on for color) and chop celery into bite-sized pieces. Add both to the bowl with tuna.
  3. In a separate small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey, garlic powder, and a pinch of salt and pepper until smooth and creamy.
  4. Pour the dressing over the tuna and vegetables. Add chopped dill and parsley.
  5. Gently fold everything together until evenly coated, being careful not to crush the tuna or vegetables.
  6. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  7. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  8. Give the salad one final gentle stir before serving chilled.