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Cucumber and Celery Salad with Tuna


Pack this crisp salad full of summery flavor in to a pita pocket for a quick and easy lunch that will cool you down when it's far too hot to turn on your stove.

  • Prep:
  • Total Time:
  • Servings: 4

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 Notes

Cucumbers and celery add crunch without calories, while tuna contributes protein.

Reviews Add a comment

  • 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.