18 Delicious Cucumber and Tuna Recipe Ideas

Ready to transform your kitchen routine with some fresh, flavorful inspiration? Cucumber and tuna make an unexpectedly perfect pair—light, protein-packed, and endlessly versatile. Whether you’re craving a quick lunch, a refreshing salad, or a simple dinner, these 18 delicious recipes are sure to delight. Dive in and discover your next favorite dish!

Cucumber Tuna Salad with Lemon Dressing

A perfect lunch that doesn’t heat up the kitchen—that’s what I’m always chasing during these busy weekdays. I first threw this cucumber tuna salad together when my AC was on the fritz last summer, and it’s been in my regular rotation ever since for its crisp, refreshing crunch and zesty lemon kick that wakes up the whole dish.

Ingredients

– 2 (5 oz) cans solid white tuna in water, drained well (I like to squeeze out excess liquid with a paper towel for a less watery salad)
– 1 large English cucumber, diced into ½-inch pieces (no need to peel—the skin adds nice color and texture)
– ¼ cup plain Greek yogurt (I use full-fat for creaminess, but any works)
– 2 tbsp fresh lemon juice (about 1 medium lemon, juiced—roll it on the counter first to get more juice out)
– 1 tbsp extra virgin olive oil (my go-to for dressings)
– 1 tsp Dijon mustard (adds a subtle tang that balances the lemon)
– ¼ tsp garlic powder (quick and easy, no mincing required)
– ¼ tsp black pepper, freshly ground if possible
– ¼ tsp salt (I use fine sea salt for even distribution)

Instructions

1. Place the drained tuna in a medium mixing bowl and flake it thoroughly with a fork until no large chunks remain.
2. Add the diced cucumber to the bowl with the tuna.
3. In a small separate bowl, whisk together the Greek yogurt, lemon juice, olive oil, Dijon mustard, garlic powder, black pepper, and salt until the dressing is smooth and fully combined.
4. Pour the dressing over the tuna and cucumber in the mixing bowl.
5. Gently fold all ingredients together with a spatula until the tuna and cucumber are evenly coated with the dressing, being careful not to mash the cucumber.
6. Cover the bowl with plastic wrap and refrigerate the salad for at least 15 minutes to allow the flavors to meld and the cucumber to slightly soften.
7. Remove the salad from the refrigerator and give it one final stir before serving. What I love most is the contrast between the tender tuna and the crisp cucumber, with the lemon dressing adding a bright, tangy note that makes it feel light yet satisfying. Try scooping it into butter lettuce cups for a low-carb lunch or piling it onto toasted whole-grain bread for a hearty sandwich—it’s versatile enough for any meal.

Spicy Tuna and Cucumber Sushi Rolls

Often when I’m craving something fresh yet satisfying, my mind drifts to these spicy tuna and cucumber sushi rolls. They’re my go-to for quick lunches or impressive appetizers when friends come over—much easier to make than you’d think, and always a crowd-pleaser.

Ingredients

• 1 cup sushi rice (I always rinse mine until the water runs clear—it makes all the difference in texture)
• 1 1/4 cups water
• 2 tbsp rice vinegar (the mild acidity balances everything perfectly)
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 8 oz fresh sushi-grade tuna, finely chopped (I ask my fishmonger for the brightest red piece available)
• 2 tbsp mayonnaise (I prefer Kewpie for its creaminess)
• 1 tbsp sriracha sauce (adjust based on your heat tolerance)
• 1 medium cucumber, julienned (I leave the skin on for color and crunch)
• 4 sheets nori seaweed
• 1 tbsp toasted sesame seeds (these add such a lovely nutty aroma)
• soy sauce for serving (I always have low-sodium on hand)

Instructions

1. Rinse 1 cup sushi rice in a fine-mesh strainer under cold running water until the water runs completely clear, about 2 minutes.
2. Combine the rinsed rice and 1 1/4 cups water in a medium saucepan and bring to a boil over high heat.
3. Immediately reduce heat to low, cover the saucepan, and simmer for 15 minutes exactly—don’t peek during cooking!
4. Remove the saucepan from heat and let it stand covered for 10 minutes to allow the rice to steam fully.
5. While rice rests, combine 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a small bowl, stirring until dissolved.
6. Transfer the cooked rice to a large wooden or glass bowl and gently fold in the vinegar mixture using a cutting motion with a rice paddle.
7. Cool the seasoned rice to room temperature by fanning it while gently turning—this gives it the perfect shiny texture.
8. Combine 8 oz chopped tuna, 2 tbsp mayonnaise, and 1 tbsp sriracha in a medium bowl, mixing until evenly incorporated.
9. Place one nori sheet shiny-side down on a bamboo sushi mat covered with plastic wrap.
10. Spread 3/4 cup seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.
11. Sprinkle 1/4 tbsp toasted sesame seeds evenly over the rice layer.
12. Arrange one-quarter of the julienned cucumber horizontally along the bottom edge of the rice.
13. Spread one-quarter of the spicy tuna mixture in a line next to the cucumber.
14. Using the bamboo mat, tightly roll the sushi away from you, applying even pressure along the entire roll.
15. Repeat steps 9-14 with remaining ingredients to make 4 rolls total.
16. Use a sharp knife dipped in water to slice each roll into 8 even pieces, wiping the knife clean between cuts.

Nothing beats the contrast of cool, crisp cucumber against the spicy tuna filling in these rolls. The rice should be slightly warm and tender, clinging perfectly to the nori. I love serving these arranged like flower petals on a platter with little dishes of soy sauce for dipping—they disappear faster than I can make them!

Cucumber and Tuna Stuffed Avocado

Every time I’m craving something light yet satisfying, this cucumber and tuna stuffed avocado comes to mind—it’s my go-to lunch when I want something healthy but don’t feel like turning on the stove. I first made this during a busy workweek when I needed a quick, no-cook meal that wouldn’t leave me sluggish all afternoon.

Ingredients

– 2 ripe avocados (I look for ones that yield slightly to gentle pressure)
– 1 (5 oz) can solid white tuna in water, drained (I always keep a few cans in my pantry for emergencies)
– 1/2 cup finely diced English cucumber (I prefer English cucumbers for their thinner skin and fewer seeds)
– 1/4 cup plain Greek yogurt (this adds creaminess without being too heavy)
– 2 tbsp freshly squeezed lemon juice (freshly squeezed makes all the difference here)
– 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1/4 tsp garlic powder (I reach for this when I want subtle garlic flavor without chopping)
– 1/4 tsp sea salt (I like the clean taste of sea salt in fresh preparations)
– 1/8 tsp black pepper (freshly ground if possible)

Instructions

1. Cut 2 ripe avocados in half lengthwise and remove the pits.
2. Use a spoon to carefully scoop out about 1 tablespoon of flesh from each avocado half, creating a larger cavity for stuffing.
3. Place the scooped avocado flesh in a medium mixing bowl and mash it with a fork until smooth.
4. Add 1 drained can of tuna to the bowl with the mashed avocado.
5. Mix in 1/2 cup diced cucumber, 1/4 cup Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/4 teaspoon garlic powder, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper.
6. Stir all ingredients together until well combined and the mixture holds together when pressed.
7. Divide the tuna mixture evenly among the 4 avocado halves, mounding it slightly in the center.
8. Serve immediately or refrigerate for up to 30 minutes if you prefer a chilled preparation. My tip: if refrigerating, squeeze a little extra lemon juice over the avocado flesh to prevent browning.
9. Another tip: for easier eating, you can score the avocado flesh before stuffing to help it hold the filling better.
10. Final tip: if the avocados won’t sit flat, slice a thin piece off the bottom of each half to create a stable base. Much creamier than your typical tuna salad thanks to the avocado base, this dish has a refreshing crunch from the cucumber and bright acidity from the lemon. My favorite way to serve it is alongside whole grain crackers for some extra texture, or you can scoop it right from the avocado shell for a fun, edible bowl situation.

Mediterranean Tuna and Cucumber Wraps

Perfect for those busy weekdays when you want something fresh and satisfying without spending hours in the kitchen, these Mediterranean Tuna and Cucumber Wraps have become my go-to lunch solution. I first started making them during a particularly hectic work week when I needed something I could prep ahead and grab on the run.

Ingredients

• 2 (5 oz) cans solid white tuna in water, drained well (I always squeeze out excess liquid with paper towels for better texture)
• 1/3 cup plain Greek yogurt (I use full-fat for creaminess, but any works)
• 2 tbsp fresh lemon juice (freshly squeezed makes all the difference)
• 1/4 cup finely chopped red onion (soak in ice water for 5 minutes if you want to tame the sharpness)
• 1/4 cup chopped Kalamata olives (I prefer these over black olives for their briny punch)
• 2 tbsp chopped fresh dill (don’t skip this – it really makes the flavors pop)
• 2 large English cucumbers (the seedless kind holds up better for wrapping)
• 1/4 tsp garlic powder (my secret flavor booster)
• 1/4 tsp black pepper

Instructions

1. Place drained tuna in a medium mixing bowl and flake it thoroughly with a fork until no large chunks remain.
2. Add Greek yogurt, lemon juice, red onion, Kalamata olives, fresh dill, garlic powder, and black pepper to the tuna mixture.
3. Stir all ingredients together until completely combined and the tuna is evenly coated with the yogurt mixture.
4. Using a sharp knife, slice the English cucumbers lengthwise into 1/4-inch thick strips, creating flat “wraps” (tip: use a mandoline if you have one for perfectly even slices).
5. Lay one cucumber strip flat on your work surface and spoon about 2 tablespoons of tuna mixture onto one end of the strip.
6. Roll the cucumber strip tightly around the tuna filling, similar to how you’d roll a sushi roll (tip: don’t overfill or the wrap may tear).
7. Repeat the rolling process with remaining cucumber strips and tuna mixture until all ingredients are used.
8. Arrange the completed wraps on a serving plate with the seam side down to help them hold their shape (tip: chill for 15 minutes if you have time – they firm up nicely).

Just out of the refrigerator, these wraps offer the most delightful contrast between the cool, crisp cucumber and the creamy, zesty tuna filling. The briny olives and fresh dill really shine through, making each bite taste like a Mediterranean vacation. I love serving these arranged on a platter with lemon wedges for squeezing over top – they’re perfect for summer picnics or as a light dinner when it’s too hot to cook.

Wasabi Cucumber and Tuna Poke Bowl

Usually, I’m all about warm comfort foods, but this vibrant bowl completely won me over during a sweltering summer day when even my air conditioner seemed to be struggling. I first tried a version at a tiny beachside spot in California, and I’ve been perfecting my own spin ever since—it’s become my go-to when I want something light yet satisfying that doesn’t require turning on the oven. The wasabi gives it a gentle kick that wakes up all the flavors without overwhelming the fresh tuna and crisp cucumber.

Ingredients

– 1 lb sushi-grade ahi tuna, cut into 1/2-inch cubes (I always ask my fishmonger for the freshest piece—it makes all the difference!)
– 1 large English cucumber, diced into 1/4-inch pieces (I love the seedless kind for that extra crunch)
– 1/4 cup low-sodium soy sauce (this is my pantry staple—it keeps the salt level just right)
– 2 tbsp rice vinegar
– 1 tbsp sesame oil (toasted is my favorite for that nutty aroma)
– 1 tsp wasabi paste (I use the tube kind because it’s so convenient and stays fresh)
– 1 tsp grated fresh ginger (I keep a knob in the freezer and grate it frozen—no stringy bits!)
– 2 cups cooked sushi rice, warm (I like it slightly sticky to hold the bowl together)
– 1 avocado, sliced (always pick one that gives slightly to pressure for perfect creaminess)
– 1 tbsp toasted sesame seeds
– 2 green onions, thinly sliced

Instructions

1. Place the cubed tuna in a medium mixing bowl.
2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, wasabi paste, and grated ginger until fully combined.
3. Pour the sauce over the tuna and gently toss to coat every piece evenly.
4. Let the tuna marinate in the refrigerator for exactly 10 minutes—this allows the flavors to penetrate without cooking the fish.
5. Add the diced cucumber to the marinated tuna and stir gently to combine.
6. Divide the warm sushi rice between two serving bowls, spreading it evenly across the bottom.
7. Spoon the tuna and cucumber mixture over the rice, arranging it in a single layer.
8. Arrange the sliced avocado on top of the tuna mixture.
9. Sprinkle the toasted sesame seeds and sliced green onions over the entire bowl.
10. Serve immediately while the rice is still warm and the tuna is chilled.

Perfectly balanced between spicy, salty, and fresh, this bowl delivers a satisfying crunch from the cucumber against the buttery tuna. I love how the cool marinated fish contrasts with the warm rice—it’s like a flavor party in every bite. Sometimes I’ll add a sprinkle of crispy fried onions on top for extra texture, or serve it with nori sheets for DIY hand-rolls on busy weeknights.

Creamy Tuna and Cucumber Sliders

My family practically lives on sliders during football season, and this creamy tuna version has become our new game-day favorite. I actually created this recipe last month when I needed to use up some leftover buns and canned tuna from the pantry – sometimes the best dishes come from kitchen improvisation!

Ingredients

• 2 cans (5 oz each) of solid white tuna in water, drained well (I always give it a good squeeze to remove excess moisture)
• 1/2 cup mayonnaise (Duke’s is my absolute favorite for that tangy flavor)
• 1/4 cup finely diced red onion (soaking them in ice water for 10 minutes takes away that sharp bite)
• 1 medium cucumber, peeled and finely chopped (I prefer English cucumbers for their fewer seeds)
• 2 tbsp fresh dill, chopped (nothing beats the flavor of fresh herbs here)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/2 tsp garlic powder
• 12 slider buns (I like potato rolls for their soft texture)
• 4 leaves butter lettuce, torn into bun-sized pieces

Instructions

1. Place the drained tuna in a medium mixing bowl and flake it thoroughly with a fork until no large chunks remain.
2. Add mayonnaise, red onion, cucumber, dill, lemon juice, and garlic powder to the bowl with the tuna.
3. Mix all ingredients together gently but thoroughly until well combined and creamy.
4. Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then mix again to distribute evenly.
5. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes to allow flavors to meld.
6. While the tuna mixture chills, slice all 12 slider buns in half horizontally using a serrated knife.
7. Place the bottom halves of the buns on a large serving platter in a single layer.
8. Remove the tuna mixture from refrigerator and give it one final stir to recombine.
9. Spoon approximately 2 tablespoons of tuna salad onto each bottom bun half, spreading it evenly to cover the surface.
10. Top each tuna-covered bun with a piece of butter lettuce that fits the bun size.
11. Place the top halves of the buns over the lettuce to complete the sliders.
12. Arrange the finished sliders on your serving platter and serve immediately.

Getting that perfect crunch from the cool cucumber against the creamy tuna filling makes these sliders truly special. I love how the fresh dill brightens up each bite, and the butter lettuce adds just enough crispness without overwhelming the delicate flavors. Sometimes I’ll add a sprinkle of everything bagel seasoning on top for extra texture – they’re fantastic for picnics or when you need to feed a hungry crowd quickly!

Chilled Cucumber Tuna Noodle Salad

Haven’t we all been there—staring into the fridge on a hot afternoon, craving something cool and satisfying but not wanting to turn on the stove? That’s exactly where this chilled cucumber tuna noodle salad was born in my kitchen, born from desperation and a serious need for a no-cook lunch that actually felt like a meal.

Ingredients

• 8 ounces fusilli pasta (I love how the spirals catch the dressing)
• 2 large cucumbers, peeled and seeded (English cucumbers work beautifully if you have them)
• 2 (5-ounce) cans solid white tuna in water, drained well (I always give it an extra squeeze to remove excess liquid)
• 1/2 cup mayonnaise (Duke’s is my Southern grandma’s preferred brand)
• 1/4 cup plain Greek yogurt (this adds a lovely tang without being too heavy)
• 2 tablespoons fresh lemon juice (please use fresh—it makes all the difference)
• 1/4 cup finely chopped red onion (soaked in ice water for 5 minutes to tame the bite)
• 1/4 cup chopped fresh dill (don’t even think about using dried)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of fusilli pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, peel 2 large cucumbers, cut them lengthwise, and scrape out the seeds with a spoon—this prevents your salad from getting watery.
4. Dice the seeded cucumbers into 1/2-inch pieces and place them in a large mixing bowl.
5. Drain the cooked pasta in a colander and immediately rinse with cold water for 2 full minutes to stop the cooking process and chill the noodles.
6. Shake the colander vigorously to remove excess water from the pasta.
7. Add the chilled pasta to the bowl with cucumbers.
8. Flake 2 cans of well-drained tuna into the bowl, breaking up any large chunks with a fork.
9. In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until completely smooth.
10. Pour the dressing over the pasta mixture and use a large spatula to fold everything together gently—don’t overmix or the pasta may break.
11. Add 1/4 cup drained red onion and 1/4 cup fresh dill, folding just until distributed.
12. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.

Cool and refreshing, this salad delivers the most satisfying crunch from the cucumbers against the tender pasta and flaky tuna. Consider serving it in lettuce cups for a low-carb option, or pile it high on toasted whole wheat bread for the ultimate summer sandwich—either way, that bright dill and lemon combination will have you making this all season long.

Asian Tuna and Cucumber Lettuce Cups

Finally, after trying countless lettuce wrap recipes that left me wanting more, I stumbled upon this Asian-inspired tuna version that’s become my go-to for quick, healthy lunches. I actually created this recipe last summer when my cucumber plants went wild and I needed creative ways to use them up—now it’s a staple in my meal prep rotation.

Ingredients

• 1 lb fresh tuna steaks (I always look for sushi-grade since we’re not fully cooking them)
• 2 medium cucumbers (English cucumbers work best for their thin skin and minimal seeds)
• 8 large butter lettuce leaves (the cup-shaped ones hold everything perfectly)
• 3 tbsp soy sauce (I use reduced-sodium to control the saltiness)
• 2 tbsp rice vinegar (this gives that signature tang I love)
• 1 tbsp sesame oil (toasted sesame oil makes all the difference here)
• 1 tsp grated ginger (freshly grated, never the jarred stuff—trust me)
• 2 green onions (I use both the white and green parts for maximum flavor)
• 1 tbsp sesame seeds (for that perfect crunch factor)

Instructions

1. Pat the tuna steaks completely dry with paper towels to ensure proper searing.
2. Heat a non-stick skillet over medium-high heat for 2 minutes until a drop of water sizzles immediately.
3. Sear tuna steaks for 90 seconds per side, creating a golden-brown crust while keeping the center rare.
4. Transfer tuna to a cutting board and let rest for 5 minutes—this keeps the juices locked in.
5. While tuna rests, slice cucumbers into ¼-inch thick half-moons using a mandoline for even cuts.
6. Thinly slice green onions on a diagonal, creating attractive pieces that distribute evenly.
7. Whisk together soy sauce, rice vinegar, sesame oil, and grated ginger in a medium bowl until fully combined.
8. Gently separate butter lettuce leaves, choosing the 8 most cup-shaped ones for easy filling.
9. Arrange lettuce cups on a serving platter in a single layer to prevent wilting.
10. Chop rested tuna into ½-inch cubes, being careful not to overwork the delicate fish.
11. Combine tuna, cucumbers, and green onions in the bowl with dressing, tossing gently with a rubber spatula.
12. Spoon the tuna mixture evenly into the prepared lettuce cups, filling each about three-quarters full.
13. Sprinkle sesame seeds over each filled cup just before serving to maintain their crunch.

Zesty, fresh, and incredibly satisfying—the cool crunch of cucumber against the rich tuna creates this wonderful contrast that keeps me coming back. I love serving these with extra lime wedges for squeezing over the top, and they’re perfect for outdoor gatherings where people can assemble their own. The textures play so well together that you won’t even miss the carbs!

Tuna, Cucumber, and Quinoa Power Bowl

Vividly colorful and packed with nutrition, this tuna, cucumber, and quinoa power bowl has become my go-to lunch after morning workouts. I first threw it together when I needed something quick but substantial, and now it’s a weekly staple that keeps me energized through afternoon deadlines without that heavy, sluggish feeling. Honestly, it’s so satisfying that even my picky toddler will sneak cucumber slices from my bowl while I’m not looking!

Ingredients

– 1 cup quinoa (I always rinse mine thoroughly—it removes that bitter coating and makes such a difference)
– 2 cups water
– 1 can (5 oz) solid white tuna in water, drained (I prefer the water-packed variety for a lighter flavor)
– 1 medium cucumber, diced (I leave the skin on for extra crunch and nutrients)
– 2 tbsp extra virgin olive oil (this is my absolute go-to for dressings)
– 1 tbsp lemon juice (freshly squeezed, never bottled—the brightness really elevates everything)
– 1/4 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly ground if you have it)

Instructions

1. Rinse 1 cup quinoa under cold running water in a fine-mesh strainer for 1 minute to remove the natural bitter coating.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan over high heat.
3. Bring quinoa and water to a rolling boil, which should take about 3-4 minutes.
4. Reduce heat to low, cover saucepan tightly with a lid, and simmer for 15 minutes exactly.
5. Remove saucepan from heat and let quinoa stand covered for 5 minutes—this steaming step makes it perfectly fluffy.
6. Fluff quinoa with a fork to separate the grains and transfer to a large mixing bowl.
7. Drain 1 can of tuna thoroughly by pressing the lid against the tuna to squeeze out excess water.
8. Add drained tuna to the quinoa in the mixing bowl.
9. Dice 1 medium cucumber into 1/2-inch pieces and add to the bowl.
10. Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
11. Pour dressing over quinoa mixture and toss gently until everything is evenly coated.
12. Divide mixture between two serving bowls immediately while still slightly warm. Unbelievably fresh and satisfying, this bowl delivers a wonderful contrast between the fluffy quinoa, firm tuna, and crisp cucumber. The lemon dressing brightens everything up perfectly, making it feel light yet completely nourishing. Sometimes I’ll serve it over a bed of mixed greens for extra volume, or pack it in a mason jar for a portable lunch that stays fresh for hours.

Grilled Tuna and Cucumber Skewers

Nothing beats firing up the grill on a warm evening, and these tuna skewers have become my go-to for quick, impressive dinners. I first tried this combination after a fishing trip left me with more fresh tuna than I knew what to do with, and now it’s a summer staple that always gets compliments from friends.

Ingredients

• 1 lb fresh tuna steaks, cut into 1-inch cubes (I always look for sushi-grade when possible)
• 2 medium cucumbers, sliced into 1/2-inch thick rounds (English cucumbers work best for their minimal seeds)
• 3 tbsp extra virgin olive oil (my everyday cooking oil that I keep by the stove)
• 2 tbsp fresh lemon juice (I squeeze it right before using for maximum brightness)
• 1 tsp smoked paprika (this adds that wonderful smoky depth)
• 1/2 tsp garlic powder (so much easier than mincing fresh garlic for marinades)
• 1/4 tsp black pepper, freshly ground (I’m generous with this)
• 8 wooden skewers, soaked in water for 30 minutes (prevents burning – learned this the hard way!)

Instructions

1. Soak 8 wooden skewers in warm water for exactly 30 minutes to prevent burning on the grill.
2. Cut 1 lb tuna steaks into 1-inch cubes, ensuring uniform size for even cooking.
3. Slice 2 cucumbers into 1/2-inch thick rounds, keeping them sturdy enough for skewering.
4. In a medium bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp black pepper until fully combined.
5. Add tuna cubes to the marinade, tossing gently to coat every piece completely.
6. Let marinate at room temperature for 15 minutes – no longer, as the acid will start to “cook” the tuna.
7. While tuna marinates, preheat grill to medium-high heat (400°F) and oil the grates.
8. Thread marinated tuna and cucumber slices alternately onto soaked skewers, starting and ending with cucumber for stability.
9. Place skewers on preheated grill and cook for 2 minutes per side for medium-rare, or 3 minutes per side for medium.
10. Rotate skewers 90 degrees after 1 minute on each side to create attractive grill marks.
11. Remove skewers from grill when tuna is opaque on the outside but still pink in the center.
12. Let rest for 2 minutes before serving to allow juices to redistribute.

Zesty and refreshing, these skewers offer the perfect contrast between the firm, smoky tuna and cool, crisp cucumber. The texture combination is absolutely delightful – each bite gives way to tender fish followed by that satisfying cucumber crunch. I love serving these over a bed of quinoa with extra lemon wedges for squeezing, or you could even chop them up the next day for an amazing salad topping.

Ginger Soy Cucumber and Tuna Tartare

Remember those hot summer days when you crave something light yet satisfying? Recently, I found myself staring at a beautiful tuna steak and some crisp cucumbers, and this refreshing tartare was born—it’s become my go-to for quick, elegant lunches that feel like a treat without the fuss.

Ingredients

– 1 lb sushi-grade tuna, chilled (I always grab mine from the local fish market—it’s worth the extra trip for that buttery texture)
– 2 medium cucumbers, peeled and seeded (English cucumbers work best here for their minimal seeds and crisp bite)
– 3 tbsp low-sodium soy sauce (I lean toward low-sodium to control saltiness, but any good-quality soy sauce will do)
– 1 tbsp freshly grated ginger (freshly grated makes all the difference—it’s brighter and more aromatic)
– 1 tbsp rice vinegar (this adds a subtle tang that balances the soy sauce perfectly)
– 1 tsp sesame oil (toasted sesame oil is my favorite for that nutty depth)
– 2 green onions, thinly sliced (I use both the white and green parts for a pop of color and mild onion flavor)
– 1 tsp sesame seeds, for garnish (toasting them lightly beforehand brings out their nuttiness)

Instructions

1. Place the chilled tuna on a cutting board and use a sharp knife to dice it into ¼-inch cubes, transferring them to a medium bowl as you go—keeping the tuna cold helps it hold its shape. 2. Peel the cucumbers, slice them in half lengthwise, and scoop out the seeds with a spoon to prevent excess moisture in the tartare. 3. Dice the seeded cucumbers into ¼-inch pieces and add them to the bowl with the tuna. 4. In a small bowl, whisk together the soy sauce, grated ginger, rice vinegar, and sesame oil until fully combined. 5. Pour the soy sauce mixture over the tuna and cucumbers, and gently fold everything together with a spatula to coat evenly without breaking up the tuna. 6. Stir in the sliced green onions, reserving a pinch for garnish if desired. 7. Cover the bowl with plastic wrap and refrigerate the tartare for 15 minutes to let the flavors meld—this short chill time tightens up the texture. 8. Just before serving, sprinkle the tartare with sesame seeds and any reserved green onions. Light and vibrant, this tartare delights with its contrast of tender tuna and crunchy cucumbers, all wrapped in a zesty ginger-soy dressing. Serve it straight from the fridge with crispy wonton chips or over a bed of butter lettuce for a light meal that feels effortlessly chic.

Cucumber and Tuna Enchiladas with Avocado Cream

Remember that time I was staring at a can of tuna and some leftover tortillas, wondering if I could create something magical? That’s how these cucumber and tuna enchiladas with avocado cream were born—a refreshing twist on Mexican classics that’s become my go-to summer dinner.

Ingredients

– 8 corn tortillas (I always warm them first—they tear less!)
– 2 cans solid white tuna in water, drained (I prefer the chunkier texture)
– 1 medium cucumber, finely diced (peel it if the skin seems tough)
– 1/2 cup red onion, minced (soak in ice water for 5 minutes to tame the bite)
– 1/4 cup fresh cilantro, chopped
– 2 cups green enchilada sauce (the medium-spiced kind is my favorite)
– 1 cup shredded Monterey Jack cheese
– 2 ripe avocados (they should give slightly when pressed)
– 1/2 cup sour cream
– 1 lime, juiced (about 2 tablespoons)
– 1/4 teaspoon garlic powder
– Salt to taste (I use about 1/2 teaspoon total)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds—this prevents cracking when rolling.
3. In a medium bowl, combine drained tuna, diced cucumber, red onion, and cilantro.
4. Spread 1/2 cup of enchilada sauce evenly across the bottom of your prepared baking dish.
5. Place 1/4 cup of the tuna-cucumber mixture along the center of each warmed tortilla.
6. Roll each tortilla tightly and place seam-side down in the baking dish.
7. Pour remaining 1 1/2 cups enchilada sauce over the rolled tortillas, covering completely.
8. Sprinkle shredded Monterey Jack cheese evenly over the top.
9. Bake at 375°F for 20-25 minutes until the cheese is bubbly and lightly browned at the edges.
10. While baking, make the avocado cream by blending avocados, sour cream, lime juice, and garlic powder until smooth.
11. Season the avocado cream with salt until it tastes balanced—the lime should brighten everything up.
12. Remove enchiladas from oven when the sauce is bubbling around the edges. Very first bite reveals the cool cucumber crunch against the warm, savory tuna filling, while the avocado cream adds creamy richness that cuts through the spice. I love serving these with extra lime wedges and a crisp green salad for the perfect temperature contrast.

Conclusion

Overall, these 18 cucumber and tuna recipes offer fresh, healthy meal options perfect for busy weeknights or light lunches. We hope you find some new favorites to add to your rotation! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy reference.