If you're looking for a fresh, light, and flavorful meal, this Easy 5 Minute Canned Tuna and Cucumber Salad is the perfect option. Made with crunchy cucumbers, protein-packed flaky tuna, creamy avocado, and a simple savory dressing, this quick salad is refreshing, satisfying, and full of bold flavor.
This tuna and cucumber salad is not your typical mayo based classic tuna salad, but it comes together in minutes and is perfect for a quick light lunch, light dinner, or healthy snack. It's packed with protein, healthy fats, and vibrant ingredients that make every bite delicious.
If you enjoy this cucumber tuna salad recipe make sure to check out my Crispy Caesar Pasta Salad Recipe With Chicken, Healthy BLT Chicken Pasta Salad, Caper Tuna Salad, and my Zesty Quinoa Salad.
Why You'll Love This Recipe
- Ready in just 5 minutes
- Light, fresh, and refreshing
- High in protein and healthy fats
- Made with simple ingredients
- No cooking required
- Perfect for a quick meal or snack on a busy day!
- Packed with flavor from simple pantry staples
- Low-carb and naturally gluten-free option
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Ingredients
- Persian cucumber - Adds crunch and freshness; thinly sliced for best texture.
- Canned tuna or salmon - Provides lean protein and makes this recipe quick and easy.
- Furikake seasoning - Adds umami flavor and texture.
- Soy sauce - Adds savory depth and saltiness.
- Rice vinegar - Adds tangy brightness.
- Chili crunch - Adds heat and texture.
- Avocado - Adds creaminess and healthy fats.
See recipe card for quantities.
Instructions
- Combine Ingredients: Add sliced cucumber, drained tuna (or salmon), furikake, soy sauce, rice vinegar, chili crunch, and diced avocado to a bowl or container.
- Mix: Gently mix everything together, or seal and shake the container until well combined.
- Serve & Enjoy : Enjoy right away for a crisp, flavorful salad with the perfect balance of savory, tangy, and a little heat.
Substitutions
- Tuna: Swap for canned salmon, shredded chicken, tofu, or chickpeas.
- Cucumber: Use English cucumbers or zucchini ribbons.
- Furikake: Substitute with sesame seeds or a mix of sesame seeds and seaweed.
- Soy sauce: Use tamari or coconut aminos.
- Rice vinegar: Substitute with lemon juice or lime juice or apple cider vinegar.
- Chili crunch: Use chili flakes, hot sauce, or sesame oil for a milder version.
- Avocado: Replace with edamame or omit if preferred.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Dairy-Free: This recipe is naturally dairy-free.
- Vegetarian: Replace tuna with tofu, chickpeas, or plant-based tuna.
Variations
- Spicy Tuna Salad - Add extra chili crunch or sriracha for more heat.
- Creamy Tuna Salad- Add some kewpie mayo to make this creamy.
- Low-Carb Bowl - Serve over greens or enjoy as-is for a low-carb meal.
- Sesame Ginger Salad - Add a splash of sesame oil and grated ginger.
- Protein Boost Salad - Add extra tuna fish or edamame.
- Veggie Loaded Salad - Add shredded carrots, radishes, or green onions. You can also add some finely minced red onion and some fresh dill.
- Sushi Style Salad - Add seaweed snacks or serve with rice on the side.
Equipment
- Knife
- Cutting board
- Mandolin (optional)
- Mixing bowl or container with lid
- Measuring spoons
Storage
- This sushi bowl is best enjoyed fresh.
- If storing, keep in an airtight container in the refrigerator for up to 1 day.
- For best texture, add avocado just before serving.
- Do not freeze.
Christina's Dietitian Tip
This tuna and cucumber salad is a nutrient-dense, balanced option with lean protein from tuna and healthy fats from avocado. Cucumbers add hydration and crunch while keeping the dish light and refreshing. For added fiber and staying power, pair this salad with a side of rice or whole grains.
FAQ
Yes, but it's best fresh. Add avocado just before serving to prevent browning.
Yes, canned salmon works great in this recipe.
Yes, this recipe is naturally low in carbohydrates.
Use tamari or coconut aminos for a gluten-free option.
Serve over rice or add extra protein like eggs or more tuna.
Bowls
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Lunch
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Jump to: Recipe
Easy 5 Minute Canned Tuna and Cucumber Salad
Equipment
- Knife
- Cutting Board
- Mandolin (optional)
- Mixing bowl or container with lid
- Measuring spoons
Ingredients
- 1 Persian cucumber thinly sliced (a mandolin works great!)
- 1 5 oz tuna or salmon, drained
- 1 tablespoon Furikake
- 1 tablespoon Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon chili crunch
- ½ avocado diced
Instructions
- Combine Ingredients - Add the sliced cucumber, drained tuna (or salmon), furikake, soy sauce, rice vinegar, chili crunch, and diced avocado to a bowl or container.
- Mix- Gently mix (or shake in a sealed container) until everything is well combined.
- Serve & Enjoy - Enjoy right away for a crisp, flavorful salad with the perfect balance of savory, tangy, and a little heat.
Notes
Nutrition
Food Safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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