Tuna and Cucumber Salad

15 min


4 servings


  • 2 teaspoons poppy seeds
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 2 tablespoons extra virgin olive oil
  • 2 cucumbers, halved lengthwise and cut into ¼ inch half-moons (6 cups)
  • 3 celery stalks, cut into ¼ inch pieces
  • 2 jars Tonnino Tuna in spring water, drained and flaked
  • Coarsely ground salt and pepper


Assemble: Open the jars and empty the contents into a large bowl. Gently shred the Tonnino Tuna. Add all the remaining ingredients and mix carefully to avoid breaking up the tuna too much.
Serve immediately in a sandwich or on a bed of chopped lettuce as a salad. May be refrigerated for up to two days.