Viral Cucumber Salad with Tuna and Potatoes
Following the inspiration from Logansfewd, this Cucumber Salad with Tuna and Potatoes is my version of the viral salad making it an ideal gluten-free lunch option! Within 7 minutes, you can prepare a nutritious meal rich in protein, carbohydrates, and healthy fats. Enjoy the combination of thinly sliced soft potatoes, crunchy cucumbers, salty tuna, and Everything Bagel seasoning, all blended with a creamy yogurt dressing to create a perfectly balanced and delicious meal. Let's get cooking!
“sometimes you need to eat an entire cucumber” - @logansfewd
This cucumber salad is a fantastic lunch or dinner option because it's light yet satisfying, giving you the right balance of nutrients. The tuna provides a solid source of protein, which helps maintain energy levels and supports muscle growth. The fluffy potatoes offer healthy carbs for sustained energy, while the olive oil and Greek yogurt add good fats that keep you full longer. Plus, it’s gluten-free, easy to make, and refreshing, making it an ideal choice for a busy day or for teenagers who need a nutritious, quick lunch between activities.
Watch How to Make It
Helpful Tips and Tricks
Using the Mandolin
If possible use the hand guard for safety.
Adjust the thickness setting to your preference – thinner slices cook faster and absorb more flavor.
Slice slowly and evenly for uniform pieces.
Microwaving Potatoes
Thinly slice potatoes using the mandolin, then rinse them to remove excess starch.
Place them in a microwave-safe dish, cover with a lid, and microwave on high for 5 minutes or until tender.
Allow them to cool for a few minutes before adding to the salad.
Shaking Without Overmixing
When combining the salad, gently shake the bowl or container with the lid on.
Shake just enough to coat all the ingredients, avoiding overmixing to maintain the texture of the cucumbers and potatoes.
If tossing, use light, sweeping motions to prevent mushy potatoes.
Simple Variations for Your Cucumber Salad
Swap the Tuna
Use grilled chicken, smoked salmon, or chickpeas for a different protein boost.
Change the Potatoes
Try sweet potatoes or roasted pumpkin for a sweeter twist.
Use cooked quinoa or brown rice for a grain-based option.
Modify the Dressing
Swap Greek yogurt for a light mayo or hummus for a creamier texture.
Use balsamic vinaigrette or lemon-tahini dressing for a tangier flavor.
Add Extras
Toss in avocado, boiled eggs, or shredded carrots for extra nutrients and flavour.
Other Salad Recipes
Viral Cucumber Salad with Tuna and Potatoes
Prep 7 minutes
Cook 5 minutes
Serves 1-2
INGREDIENTS
1 continental cucumber, thinly sliced
3 baby potatoes, thinly sliced
95g can of tuna
½ red onion
2 heaped tablespoons Greek yoghurt
2 tablespoons parsley or chives, finely chopped
3 tablespoons fresh lemon juice (½ lemon)
1 tablespoon extra-virgin olive oil
1 tablespoon Everything Bagel seasoning
½ teaspoon sea salt
½ teaspoon pepper
INSTRUCTIONS
1. Microwave Baby Potatoes: Thinly slice 3 baby potatoes with a mandolin or sharp knife, rinse under cold water, drain, place in a microwave-safe dish, cover with a microwave-safe lid, and microwave on high for 5 minutes or until tender. Allow to cool for a few minutes.
2. Prepare the Vegetables: While the potatoes are cooking, thinly slice the cucumber and red onion, and place them in a large bowl or container.
3. Make the Sauce: In the same bowl, add the Greek yogurt, lemon juice, olive oil, parsley and/or chives, Everything Bagel seasoning, sea salt, and pepper. Gently add the cooled potatoes on top.
4. Combine: Cover the bowl or jar with a lid and shake until everything is mixed, or toss gently in the bowl until well combined.
5. Serve: Remove the lid and enjoy right away, or store in the fridge for later. Grab a fork and dig in!
Have you tried this recipe?
Please leave me a rating or share it with me at @CreateCookShare
Margaret Pahos @CreateCookShare
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