Tuna and Cucumber Salad
Translated from Spanish, the language of the reel.
ANDRES DE OLIVEIRA cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelFresh and crunchy cucumber salad with tuna, avocado, and red onion, dressed with mayonnaise, sriracha, soy sauce, and lime. Finished with scallions and sesame seeds for freshness and texture.
- Time
- 10 minutes
- Equipment
- No cooking needed
- Cuisine
- East Asian
- Contains
- Soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 200 g
- 140 g
- 30 g
- 75 g
- 14 g
- 5 g
- 8 g
- 8 g
- 3 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 490 g before cooking, which is about 490 g per serving.
Steps
Wash and dry the cucumber. Cut it into small dice or half-moons and place it in a large bowl.
Add the finely chopped red onion and diced avocado to the bowl. Mix carefully to avoid mashing the avocado.
Add the drained tuna and gently flake it with a fork to distribute it among the vegetables.
Add the mayonnaise, sriracha, soy sauce, and lime juice. Gently mix until all the ingredients are coated with the dressing.
Add the chopped scallions and mix once more. Taste and, if necessary, adjust the spiciness or acidity to taste.
Sprinkle the sesame seeds on top and serve immediately, while the cucumber retains its crunchy texture.
Notes
The source recommends using Safe Catch Elite Tuna because of its low mercury levels and because the can contains no added water or oil. The recipe does not call for additional salt; the soy sauce provides saltiness.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 451
- Protein
- 41 g
- Carbs
- 20 g
- Fat
- 25 g
- Fiber
- 7 g
Where the calories come from
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