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Cool as a cucumber, delicious cucumber recipes for busy days

Cucumber recipes are fresh for summer
Cucumber recipes are fresh for summer

Summer can be the perfect time to enjoy peak seasonal vegetables. July is a great time to enjoy farm fresh cucumbers. Whether shopping at local farmer's markets or a grocery store, fresh cucumbers can be a delicious addition to a summer recipe.

Cucumbers add a refreshingly crisp coolness to any dish. In honor of this powerhouse veggie, here’s StarKist’s fan-favorite recipe:

Hungry Girl’s Cheesy Tuna Salad Stackers

The cucumber component mixed with StarKist Tuna is the perfect snack to hydrate and cool on a hot, summer day or perfect for any summer get-together.


  • Cheese-flavored soy crisps or mini rice cakes
  • 8 round cucumber slices
  • One 3-oz. pouch StarKist® Sandwich-Ready Albacore Tuna Salad


  • Top each soy crisp or mini rice cake with a cucumber slice.
  • Evenly distribute tuna salad among the cucumber slices, and enjoy.

Tuna Salsa Wrap: Zesty and Fresh

Great as a kids lunch or quick family meal


  • 1 pouch (6.4 oz) or 2 pouches (2.6 oz) StarKist Chunk Light or Albacore Tuna
  • ¼ cup light mayonnaise
  • 1 tsp. yellow mustard
  • ½ cup salsa
  • ¼ cup shredded carrots
  • 6 (6-inch) soft flour tortillas
  • 1-1/2 cups shredded lettuce
  • ¾ cup mild shredded cheddar cheese


  • Heat tortilla in microwave 10 – 15 seconds to warm.
  • In a small bowl, combine tuna, mayonnaise, mustard, salsa and carrots.
  • Lay each tortilla on a cutting board. In the center of the each tortilla, place an equal portion of the lettuce and tuna mixture on each. Top with cheese.
  • Fold one side of the tortilla over the ingredients and roll tightly.

Hungry Girl's Sweet 'n Sassy Egg Bites


  • 2 pouches (2.6 oz.) StarKist Tuna Creations®, Sweet and Spicy
  • 1/4 cup reduced-fat/light mayonnaise
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced sweet onion
  • 10 hard-boiled eggs, chilled


  • In a bowl, thoroughly mix tuna with mayo. Stir in pepper and onion.
  • Halve eggs lengthwise; remove and discard yolks. Evenly distribute tuna mixture among egg white halves. Enjoy!

Grilled and Chilled Veggie Tuna Salad


  • 8 thin (or 6 thick) asparagus stalks, tough ends removed, cut into 2-inch pieces
  • 1 cup eggplant cut into 1-inch cubes
  • One 1/2-inch-thick onion slice, rings intact
  • 1/2 cup cherry tomatoes
  • 3 cups chopped romaine lettuce
  • One 2.6-oz pouch StarKist Tuna Creations®, Sweet and Spicy
  • 2 tbsp. light balsamic vinaigrette dressing


  • Bring a grill pan sprayed with nonstick spray to medium-high heat. Add asparagus, eggplant, and onion. Cook until slightly softened, 6 - 8 minutes.
  • Flip veggies, and add the cherry tomatoes to the pan. Cook for 4 minutes.
  • Flip tomatoes. Cook until all veggies are soft and slightly blackened, about 2 minutes.
  • Transfer veggies to a medium bowl. Let cool completely.
  • Chop onion. Cover and refrigerate veggies until chilled, at least 30 minutes.
  • Place lettuce on a large plate or in a large bowl and evenly top with chilled vegetables and tuna. Top or serve with dressing.
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