Garden Cucumber Salad with Tuna and Sweet Basil
(Garden Cucumber Salad with Tuna and Sweet Basil is perfect for a quick lunch, and this tasty salad is low-carb, Keto, gluten-free, and dairy-free. This is an old recipe that has been removed from the site, but I am keeping the printer-friendly recipe here for people who might have been fans of the recipe.)
Garden Cucumber Salad with Tuna and Sweet Basil
(Makes two servings)
Ingredients:
- one 5 or 7 oz. can tuna packed in olive oil (see notes)
- 3 small cucumbers (see notes)
- 20 large leaves fresh basil (see notes)
- 2 T mayo
- 2 T your favorite vinaigrette dressing
- salt and fresh ground black pepper to taste (I used pepper but no salt)
Instructions:
- Drain olive oil from tuna and flake apart with a fork.
- Put tuna into bowl.
- Peel cucumbers lengthwise in strips (or peel completely if you prefer.)
- Cut cucumbers in half lengthwise, then cut each half lengthwise into three pieces and slice to make bite-sized pieces.
- Add cucumbers to tuna.
- Wash and dry basil leaves.
- Make a pile of half the basil leaves, then starting at the pointed end, thinly slice, discarding the stem ends when you get to them.
- Cut all basil into ribbons using this method, then add to tuna and cucumbers, and mix together.
- Whisk vinaigrette dressing into mayo, then gently stir dressing into salad.
- Season to taste with salt and fresh ground black pepper and serve immediately.
- This is best freshly made, but will keep in the refrigerator for about one day, although you probably won’t have any leftovers.
Notes:
I’d use Genova Tuna packed in olive oil for this recipe. (affiliate link) You could use Persian cucumbers if you don’t have a garden. You’ll need about 20 large basil leaves, thinly sliced. Be sure to choose a vinaigrette dressing without added sugar.
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33 Comments on “Garden Cucumber Salad with Tuna and Sweet Basil”
I have all of the ingredients except that my cucumber is an English cucumber…this will be my dinner, tonight! Yum!
Love English cucumbers; hope you enjoy!
Michelle, it is the sugar content that makes me stay away from fat-free mayo. I'm not sure Greek yogurt would be good here; I worry that the combination of yogurt and cucumbers will make it watery. But maybe a real thick yogurt would work, let me know how it turns out if you try it.
I see you mention not to use fat free mayo. Do you think it would turn out okay if I substituted with greek yogurt?
Hi Jeri,
I am crazy about that Le Parisien Vinaigrette, used to work at the restaurant. Glad to hear it's available online. Hope you enjoy the salad!
Hi Kalyn,
This dish looks so refreshing. I love seeing the how-to photos alongside the recipe. I live in Chicago so was afraid I couldn't get the vinaigrette you recommended; however, I did see that Le Parisien Vinaigrette is available on a website. I'm going to order a bottle.
Thanks for all of your great tips!
Lydia, I can't rave enough about what a delicious combination this is!
Once again, I have garden envy. I don't grow cucumbers in my garden, but fortunately, many of the farms around here do sell them at their farm stands. Love the simplicity of this recipe.
Chris, I think any kind of cooked mild-flavored fish would taste great in this type of salad!
This looks like a wondefully satisfying salad! I, too, am not a fan of tuna. But, I am thinking tilapia as a substitute would work! 🙂
Love the cukes…a little jealous! 🙂
I love the idea of tarragon or basil pesto in this salad too. This is why blogging is so fun!
Aaah, great minds think alike – when I make tuna salad I always go heavy on the cucumber and add soem basil pesto! It’s a very happy combination of flavours.
Wow, I love the addition of fresh basil to the salad. That would make a most striking flavor. Tarrago would go well with it, too.