A tuna, egg, and cucumber salad is not just delicious, comforting, and hearty but is also rich in vitamins and minerals. It is traditionally made with mayonnaise that makes it creamy and rich. However, if you want a tuna and egg sandwich without mayo, here is a simple, healthy, and mayo-free tuna egg recipe for you to try!

How to make tuna egg salad?


tuna cucumber salad


Making tuna egg salad is super easy. All the ingredients are readily available at any grocery store. Here are the following simple steps you have to follow for making delicious tuna and egg sandwich without mayo:

Step 1: In a bowl, add sour cream, Dijon mustard, and maple syrup. Mix well. 

Step 2: Next, add chopped red onion, tuna meat, diced apples, dill, cucumber, salt, and black pepper. Mix well.

tuna cucumber salad


Step 3: Add cooked eggs and lemon juice. Gently fold the mixture. The tuna egg salad is ready. 

Step 4: Serve it over toasted or plain whole wheat bread slices stuffed in bell pepper, pita pockets, or lettuce wrap. The possibilities are almost endless. Enjoy!


Can you store tuna egg salad?

tuna cucumber salad sandwich


The thing about tuna egg salad is that you can’t keep it out at room temperature for more than 2 hours. There are high chances that it will start growing bacteria and get bad. So, it is best to store the leftover tuna egg salad immediately. You can keep it in an air-tight container and store it in the refrigerator. It will stay fresh for up to five days.


Is a tuna egg sandwich healthy?



Tuna and eggs both are healthy for you. However, traditionally, tuna egg sandwich uses ingredients like mayonnaise which is high in fats. But, if you replace it with a healthier version like light mayo, sour cream, or Greek yogurt, you can turn the tuna egg recipe into something more nutritious. Moreover, use whole wheat bread instead of white bread. When made with the right choice of ingredients, a tuna egg sandwich is rich in vitamins and minerals like vitamin B6, vitamin D, protein, selenium, phosphorus, magnesium, and potassium.


What substitutes can I use instead of mayo?


Although mayonnaise tastes creamy and delicious in any salad, if you want to try other options, you can do that as well. Here are a few things you can substitute mayo with:


tuna cucumber salad


  • Sour cream: Sour cream is creamy, smooth with a hint of acidity.
  • Greek yogurt: Greek yogurt is very nutritious. It is high in calcium and protein. Moreover, it is creamy and smooth, i.e., a perfect mayo substitute.
  • Hummus: Hummus is creamy, smooth, and rich in flavors. Along with tahini, it adds Mediterranean flavors to any dish.
  • Pesto: Made from basil and olive oil, pesto is rich in antioxidants and vitamins. This herby sauce is just a suitable substitute for mayo.
  • Avocado: What can be healthier and creamier than mashed avocadoes? Avocados are full of health benefits. You can also use them instead of mayo. Because their natural flavor is quite bland, you can adjust the seasonings and enjoy the creaminess it brings to the salad.



Looking for more scrumptious lunch recipes to try?  Check out these tasty recipes for:


I hope you’ll give this easy tuna cucumber salad recipe a try. Share a bite with us on our social media if you make this easy sandwich using the hashtag worldlytreat(#worldlytreat); we’d love to join the soirée. Also, don’t forget to pin it for later. Chat soon?





Print Recipe
5 from 5 votes


A tuna, egg, and cucumber salad sandwich is not just delicious, comforting, and hearty but is also rich in vitamins and minerals. It comes together fairly quickly and it's a great lunch idea for the whole family.
Prep Time8 mins
Total Time8 mins
Course: Brunch, Lunch
Cuisine: American, English
Keyword: tuna cucumber salad, tuna cucumber salad no mayo, tuna cucumber salad sandwich, tuna egg salad
Servings: 4
Author: Maureen Celestine


  • 2 (6-oz.) cans tuna packed in vegetable oil
  • ½   small red onion, finely chopped
  • 2 Persian cucumbers, finely chopped + more (about 1 cup)
  • 1 small apple, chopped (preferably gala, pink lady, or fuji)
  • 4 large cooked eggs, finely chopped
  • cup sour cream
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup (or honey)
  • 1 tablespoon fresh lemon juice ( from ½ a lemon)
  • ½ teaspoon ground black pepper
  • Salt to taste
  • cup freshly chopped dill
  • Microgreens (optional)
  • Whole wheat bread to serve (lettuce wraps or pita pockets is equally fine)


  • First, drain the liquid from the tuna can unless you are using one in olive oil. 
  • Combine the tuna, onion, cucumbers, apple, and eggs into a bowl. 
  • Add the sour cream, mustard, maple syrup, lemon juice, salt and pepper, and dill. Mix properly, set aside. 
  • Layer the bread slices with microgreens, cucumber slices, and a scoop or two of the tuna egg salad. Serve immediately!


Cook's tips:
  • This tuna egg salad will keep well in the refrigerator. Cover tightly in an airtight container for up to 4 days. 
  • For a healthier option, serve over lettuce wraps.
  • Please see the body of the post for mayonnaise  substitutes





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