My cookbook is here! 
This creamy tuna cucumber salad is easy to make, insanely delicious and high in protein!
This vibrant tuna cucumber salad is a masterclass in texture, trading heavy fillers for a crisp, garden fresh base. By combining protein packed canned tuna with crunchy cucumber, celery, and bell pepper, you get a satisfying volume that feels light yet substantial.
The addition of sweet corn and tangy pickles provides a delightful contrast in every bite, while creamy avocado adds a dose of healthy fats that makes the salad feel truly indulgent without the gluten.
The dressing is where the magic happens, pivoting away from a standard heavy mayo base toward a more balanced, sophisticated profile. A blend of Greek yogurt and mayonnaise creates a velvety coat that is high in protein and lower in calories. Sharpened by a zip of Dijon mustard and white balsamic vinegar.
Ideal for meal prep or a quick energizing lunch, this recipe is naturally gluten free and keeps remarkably well in the fridge. The cucumber and peppers stay snappy, while the creamy dressing helps the flavors meld together over time.
If you like this recipe, you will also love my Spicy Tuna Fish Sushi Cones or my High Protein Creamy Cucumber Chicken Salad.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
High Protein Creamy Tuna Cucumber Salad
Equipment
Ingredients
- 10 oz (285 g) canned tuna
- 3/4 cup (150 g) Greek yogurt
- 1/4 cup (55 g) kewpie mayo
- 1 tbs Dijon mustard
- 1 tbs white balsamic vinegar
- 1 tbs honey
- salt + pepper, to taste
- 1 large cucumber, sliced
- 1 cup (165 g) frozen corn, thawed
- 2 celery stalks, diced
- 1/3 cup (45 g) pickles, chopped
- 1 medium avocado, diced
- 1/2 medium red bell pepper, diced
- 2 tbs fresh dill, chopped
- Optional Topping: Everything Bagel Seasoning
Instructions
- In a large bowl, mash the tuna with a fork. Next, add in the yogurt, mayo, Dijon, vinegar, honey, salt, pepper and mix until the tuna is combined. Then, mix in the cucumber, corn, celery, pickles, avocado, pepper and dill until all is coated. Serve with rice cakes, pita pockets, sour dough bread toast and we also topped ours with everything bagel seasoning.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- You can use balsamic vinegar or red wine vinegar instead of white balsamic vinegar.
- You can use any color bell pepper you prefer.