Tuna with Pico de Gallo and Cucumbers

A Little Spice with Your Tuna

Tuna salad is a great, simple meal. Traditionally, I make tuna salad with mayo, celery, onions, and a little salt and pepper. Instead, try tuna with pico de gallo and cucumbers for a tasty and healthy variation.

Make a simple salsa, mixed with tuna and crisp cucumbers. Bring the heat with jalapeños and add a little spice to your tuna!

What You’ll Need to Make Tuna with Pico de Gallo and Cucumbers

• Pico de Gallo salsa – While you can purchase pico de gallo, it’s so easy to make at home… Just follow the Pico de Gallo recipe, and in just a few minutes you’ll have fresh, homemade salsa!
• Tuna – Canned tuna in water, not oil. Albacore tuna or chunk tuna is nice to use for the larger pieces of fish.
• Cucumbers – Surprise! You’ll need a medium cucumber, which you can peel or not.

How To Make Tuna with Pico de Gallo and Cucumbers

If you have to make your pico de gallo salsa, do that first. The full recipe can be found here, Pico de Gallo. It’s simply petite diced tomatoes, jalapeño pepper, cilantro, and red onion with lime juice.

Then, open the tuna and drain it well. I do this by opening the lid but keeping it over the can, pressing it into the tuna while letting the water drain out. Add the tuna to the pico.

Then, peel the cucumber with a veggie peeler (or leave the skin on), and go right to slicing the cucumber into 1/2″ thick wheels. Slice those into 9 pieces and add to the tuna. Add a sprinkle of salt if needed. I find the canned tuna to be salty enough without adding more. Mix until well combined. Serve the tuna over a bed of lettuce, with corn chips, or alone.