Day 11: Tuna Salad

Tuna salad in a white bowl ion a white backdrop.

Tuna salad is one of those childhood staple for the days where anything more complicated is just not happening. Also known as nostalgia in a bowl.

Find recipe notes and a video below the recipe.

Tuna salad in a white bowl ion a white backdrop.

Tuna Salad


  • 1 medium cucumber
  • 1/2 of a small yellow onion, diced
  • 1 large egg
  • 1/3 cup cubed cheese of choice
  • 1/4 cup skyr or greek yogurt
  • Several basil leaves, torn
  • 1 four oz. can of tuna packed in water
  • 1/2 tsp. freshly squeezed lemon juice
  • Fine sea salt to taste


  • Trim the ends of the cucumber, slice in half lengthwise, and scoop out the seeds. Cut the cucumber into batons and then dice (see the video below for reference).
  • Place the diced cucumber and onion into a colander and sprinkle with salt. Leave to drain over a large bowl for at least 40 minutes.
  • Fill a small saucepan with water and place over medium high heat. Bring to a boil and then carefully lower the egg into the water. Boil for 11 minutes, then immediately remove and place into an ice bath for 5 minutes. Peel and roughly chop the egg. Set aside.
  • Blot the cucumber and onion dry with a paper towel to remove excess water and salt.
  • Place the diced cucumber, onion, egg, cheese, yogurt, and torn basil leaves into a medium mixing bowl and stir with a fork to combine. Drain the tuna, discarding the liquid, then add to the bowl. Stir, using the fork to break the tuna up into small pieces. Add the lemon juice and a two finger pinch of salt. Stir and taste, adding more salt if needed. Enjoy!

Want To Try Another Type of Tuna Salad?

Try this apple bacon tuna salad!


  • Adding salt to the veggies helps to draw out water and mellows the harsh flavors of the onion.
  • Eleven minutes will give you a hard boiled egg, but if you prefer a medium boiled egg, try nine minutes instead.
  • Placing the egg in an ice bath stops the egg from cooking after it’s been removed from the pan.
  • Use whichever cheese you want. I used low moisture mozzarella and sharp white cheddar because that’s what I had, but you can use colby jack, gruyere, gouda, swiss, anything. Just remember that the cheese you use will effect the final taste of the tuna salad.
  • My definition of a two finger pinch of salt: Use your thumb, pointer, and middle finger to pinch up a bit of salt.
  • Enjoy this tuna salad with bread, biscuits, crackers, or tortilla chips. You can also eat it with rice.

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