(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:

  1. Drain olive oil from tuna and flake apart with a fork.
  2. Put tuna into bowl.
  3. Peel cucumbers lengthwise in strips (or peel completely if you prefer.)
  4. Cut cucumbers in half lengthwise, then cut each half lengthwise into three pieces and slice to make bite-sized pieces.
  5. Add cucumbers to tuna.
  6. Wash and dry basil leaves.
  7. 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.
  8. Cut all basil into ribbons using this method, then add to tuna and cucumbers, and mix together.
  9. Whisk vinaigrette dressing into mayo, then gently stir dressing into salad.
  10. Season to taste with salt and fresh ground black pepper and serve immediately.
  11. This is best freshly made, but will keep in the refrigerator for about one day, although you probably won’t have any leftovers.
  12.  

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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