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Under 30 Minutes

Cucumber and Celery Salad with Tuna

This crisp salad gets its summery flavor from a slightly sweet vinaigrette speckled with poppy seeds. It's delicious on its own or stuffed into a pita. Health bonus: Cucumbers and celery add crunch without calories, while tuna contributes protein.

  • Prep:
  • Total Time:
  • Servings: 4
Cucumber and Celery Salad with Tuna

Photography: Petrina Tinslay

Source: Everyday Food, June 2011


  • 2 teaspoons poppy seeds
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 2 tablespoons extra-virgin olive oil
  • 2 cucumbers, halved lengthwise and cut into 1/4-inch half-moons (6 cups)
  • 3 celery stalks, cut into 1/4-inch pieces, inner leaves reserved
  • 2 cans (5 ounces each) solid white tuna in water, drained and flaked
  • Coarse salt and ground pepper


  1. In a medium bowl, stir together poppy seeds, vinegar, sugar, and oil. Add cucumbers, celery, and tuna; season with salt and pepper. Toss well to coat. Sprinkle with celery leaves and serve immediately.

Cook's Note

Refrigerate, covered, up to 1 day

Reviews (2)

  • wandawoman 25 Aug, 2011

    I tried this recipe last night and we were so thrilled! This recipe was light and flavorful and lots of crunch. We also added grape tomatoes and placed the salad over lettuce greens. For lunch today, I placed the salad in pita pockets. So yummy!

  • berkeleymomKKT 23 Aug, 2011

    This was a light, delicious, crunchy salad - perfect for ladies luncheon. I served it with pita and hummus too.

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