Cucumber and Celery Salad with Tuna


  • Coarse salt and ground pepper
  • 2 cans (5 ounces each) solid white tuna in water, drained and flaked
  • 3 celery stalks, cut into ¼-inch pieces, inner leaves reserved
  • 2 cucumbers, halved lengthwise and cut into ¼-inch half-moons (6 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sugar
  • 3 tablespoons rice vinegar
  • + 1 more ingredients
    • 2 teaspoons poppy seeds

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.

View full recipe at SpringPad


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