Food & Cooking Recipes Ingredients Seafood Recipes Cucumber and Celery Salad with Tuna 3.8 (34) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 26, 2020 Print Rate It Share Share Tweet Pin Email Photo: Petrina Tinslay Prep Time: 10 mins Total Time: 10 mins Servings: 4 Pack this crisp Cucumber and Celery Salad with Tuna 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. Ingredients 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, inner leaves reserved 2 cans (5 ounces each) solid white tuna in water, drained and flaked Coarse salt and ground pepper Directions 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. Rate it Print