Tuna Salad with Pickles

This tuna salad with pickles is the kind of lunch that never gets boring. Flaky tuna, crunchy pickled cucumber, and creamy hard-boiled eggs are tossed over fresh salad leaves with a tangy sour cream and whole-grain mustard dressing. High in protein and endlessly satisfying, it is on the table in about 15 minutes.

If you love protein-packed lunches, you will also enjoy our Record-Breaking Chicken Salad and the Classic Egg Salad Sandwich — both are quick, satisfying midday meals. Canned tuna is a convenient pantry staple; see the U.S. Department of Agriculture for guidance on seafood nutrition and safe handling.

Ingredients

• 1 can tuna in its own juice, drained
• 50–70 g salad mix (any leaves)
• 2 eggs, hard-boiled
• 1 medium pickled cucumber
• 1/2 red onion (sweet)
• Dressing: 2 tbsp sour cream, 1 tsp whole-grain mustard, 1 tbsp olive oil, salt and pepper to taste

Instructions

1. Whisk all dressing ingredients and set aside.
2. Arrange salad leaves in a bowl.
3. Drain tuna and flake with a fork; add to bowl.
4. Slice onion into feathers.
5. Slice pickled cucumber into half-rings or dice.
6. Quarter the eggs and arrange on top.
7. Dress the salad and toss gently.

Looking for another fresh idea? Try our Refreshing Egg, Cucumber and Radish Salad for a light twist, or browse Allrecipes for more salad inspiration.

Tips

• Pat the pickled cucumber dry before slicing so the dressing stays creamy, not watery.
• Chill the salad for 10 minutes before serving — the flavors meld beautifully.
• Swap the sour cream for Greek yogurt if you want even more protein.

Nutrition (per 100 g): 120 kcal · protein 5 g · fat 9 g · carbs 3 g.