Tuna Cucumber Salad (without Mayonnaise)
This tuna sandwich features eggs, apples, fresh dill, sour cream, and a handful of ingredients. It is a delicious and hearty sandwich. It's great for lunch boxes, picnics, or a quick mid-week lunch for the whole family. Best part? It is ready in 10 minutes!
Servings: 4
Calories: 248kcal
Ingredients
- 2 (5.oz.) Chunk Light Tuna (Can) (in Oil or water)
- 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
- ⅓ 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
- ⅓ cup freshly chopped dill
- Microgreens (optional)
- Whole wheat bread to serve (lettuce wraps or pita pockets is equally fine)
Instructions
- First, drain the liquid from the tuna can unless you use one in vegetable oil.
- Combine the tuna, onion, cucumbers, apple, and eggs in a large bowl.
- Add the sour cream, mustard, maple syrup, lemon juice, and dill, then season with salt and pepper. Mix properly, and set it aside.
- Layer the bread slices with microgreens (if using), cucumber slices, and a scoop or two of the tuna egg salad. Serve immediately!
Notes
Cook's tips:
- This tuna egg salad will keep well in the refrigerator. Cover tightly in an airtight container for up to 2 days.
- For a healthier option, serve over lettuce wraps.
- Please see the body of the post for mayonnaise substitutes.
Nutrition
Serving: 1 | Calories: 248kcal | Carbohydrates: 14g | Protein: 32g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 213mg | Sodium: 467mg | Potassium: 426mg | Fiber: 2g | Sugar: 10g | Vitamin A: 806IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 2mg
