Tuna Cucumber Edamame Salad

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This protein-packed tuna cucumber salad features edamame, rice, feta, and fresh herbs, all tossed in a light lemon-sesame dressing. It's hearty, nutritious, and perfect for easy, healthy meal prep!

Tuna cucumber salad in a bowl with parsley, feta, lemon and honey in a jar on the sides.

Alright, friends, I’m back with another tuna salad, and this one’s a keeper! After sharing my OG chicken edamame salad a few weeks ago, I knew I had to create a tuna version—and here it is. Meet my tuna cucumber salad!

Say goodbye to boring salads with soggy croutons! This one’s loaded with crisp cucumbers, tangy feta, plenty of fresh parsley, and protein-packed edamame, making it anything but boring. Whether you need a satisfying lunch or a dish to wow at your next picnic, this salad is your go-to recipe any time of the year.

Close up side shot of the salad in a bowl.

Ingredients You'll Need

This tuna cucumber salad comes together with just 10 wholesome ingredients:

Tuna: Choose a good-quality skipjack tuna that is pole and line caught (ie no nets, best) in spring water for the best flavour.
Rice: Brown rice brings heartiness, a nutty flavor, and plenty of fiber.
Feta Cheese: Choose a firm, crumbly greek-style feta for the best texture and tangy flavor.
Cucumber: Two Lebanese cucumbers add a refreshing crunch and make up the bulk of the salad.
Edamame: Protein-packed soybeans add fiber, potassium, and a vibrant green hue. Look for them fresh in the produce section or frozen isle at most grocery stores.
Lemon Juice: A splash of lemon juice brightens the dressing and balances the flavors.
Sesame Oil: Just a small amount of sesame oil adds a rich, nutty depth to the dressing.
Red Onion: Brings beautiful color and a slightly sharp, spicy bite. If you’re not a fan, substitute with shallots for a milder flavor or leave it out.
Honey: A hint of honey balances the acidity of the lemon juice with a touch of sweetness.
Parsley: One whole bunch of finely chopped parsley replaces the typical leafy greens, adding bold, fresh flavor to every bite.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Tuna Cucumber Salad

This salad is super straightforward to prepare in just four key steps:

Cook the Rice: Cook the brown rice according to the package instructions. Once done, drain and rinse it under cold water to cool it down so it doesn't heat the other ingredients.

Prepare the Edamame: Cook the edamame as directed on the package. Drain and rinse with cold water to prevent wilting the other salad components.

Chop Veggies and Prepare Tuna: While the rice cooks, chop the cucumber into small diagonal chunks, finely dice the red onion, and chop the parsley. Add the tuna to a large mixing bowl and flake it with a fork (or your fingers, if you prefer).

Make the Dressing: In a small bowl or a screw-top jar, combine lemon juice, sesame oil, honey, salt, and pepper. Whisk or shake the jar until the dressing is well-mixed.

Combine Ingredients: In a large bowl, combine the rice, edamame, cucumber, onion, parsley, and tuna. Crumble the feta cheese on top.

Add Dressing: Pour the dressing over the salad and toss everything together to ensure it’s evenly coated.

Recipe Variations

Take your tuna cucumber salad to the next level with these creative ideas:

Different Grains: Swap the rice for bulgur, couscous, farro, or quinoa to add varied textures and flavors.
Vegetable Substitutions: Mix in grated carrots, raw beetroot, baby spinach, or halved cherry tomatoes for extra color and crunch.
Dressing Alternatives: Try swapping lemon juice with orange juice and zest for a citrusy twist, or opt for a creamy avocado dressing for a richer flavor.
Protein Options: Replace canned tuna with canned salmon, sardines, grilled chicken, or tofu to switch up the protein source.
Fruit Additions: Add a touch of sweetness with finely chopped dates, diced apples, fresh grapes, or dried cranberries.

Tuna salad in a serving bowl with a fork.

How to store

Store leftover cucumber tuna salad in an airtight container in the fridge for 3-4 days.

Recipe FAQ

Can I make this salad ahead of time?

Yes! This salad is perfect for meal prep. Assemble the salad but keep the dressing separate until just before serving to maintain its freshness and texture.

Can I use a different type of tuna?

Absolutely! While skipjack tuna is a great choice for its flavor and sustainability, you can use albacore, yellowfin, or any canned tuna you prefer. Tuna in olive oil adds richness, while tuna in water has a lighter flavor.

Can I add more protein to the salad?

Sure! Hard-boiled eggs, grilled chicken, shrimp, or even a handful of chickpeas can boost the protein content.

Can I make this salad vegetarian?

Yes, you can easily make this salad vegetarian or vegan by omitting the tuna or replacing it with plant-based proteins like tofu, tempeh, or chickpeas.

What’s the best way to serve this salad?

Serve it on its own as a hearty meal, over a bed of leafy greens, or with pita bread or crackers on the side for a light, versatile dish.

Tuna cucumber salad in a bowl with spoons.

More Tuna recipes

Tuna Caper Salad

Mediterranean Style Tuna Quinoa Salad

Pesto Tuna Potato Salad

Tuna Cabbage Salad

If you try this tuna cucumber salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.