photo: Canned Tuna Salad with Marinated Cucumbers

Canned Tuna Salad with Marinated Cucumbers

Canned tuna is a useful and affordable product from which a huge number of different dishes can be prepared. Today I offer you a delicious, nourishing and bright fish salad with marinated cucumbers. Such a delicious dish will decorate the table in weekdays and will help to impress guests for the holidays. Despite the small amount of mayonnaise in the recipe, the salad is very juicy thanks to the lots of vegetables. If you like fish, be sure to try to cook this salad!
30 min
8 servings


  • Canned tuna
    185 g
  • Egg
    4 pcs
  • Cheese
    150 g
  • Potato
    3 pcs
  • Carrot
    1 pcs
  • Red onion
    1 pcs
  • Marinated cucumber
    3 pcs
  • Mayonnaise
    100 g
  • Salt
    - to taste
  • Black pepper
    - to taste


  • 1. Wash the potatoes and boil to readiness in salted water. Cool the tubers to room temperature, clean from the peel and grate on a large grater. Put grated potatoes in a deep salad bowl or portion dishes of suitable size. Grease vegetables with a small amount of mayonnaise.
  • 2. Drain the liquid from the canned tuna, crush the fish with a fork and put it on top of the potato.
  • 3. Peel red onion from husks and cut with small cubes. Put the cut onions on top of the canned fish. On top let’s apply a thin net of mayonnaise.
  • 4. Peel marinated cucumbers and cut into small cubes. After squeezing the vegetables from the excess juice, put them in a salad.
  • 5. Boil eggs hard, cool, clean from the shell and grind on a large grater. Put grated eggs on top of marinated cucumbers. Add salt and black ground pepper to taste. Apply a small amount of mayonnaise on the egg layer.
  • 6. Wash the carrots, boil to full readiness, cool to room temperature, clean from peel and ground on a large grater. Put grated carrots in the salad bowl. Apply a thin net from sauce on top.
  • 7. Let’s put hard cheese crushed on a large grater as the last layer. It is not necessary to grease the cheese layer with mayonnaise.
  • 8. Send the ready salad to the fridge for 1-2 hours to infuse. Before serving let’s decorate salad with fresh greenery. Marinated cucumber circles, boiled carrots or quail eggs can also be used for decoration.
  • 9. Bon Appetite!