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Cool as a cucumber, delicious cucumber recipes for busy days

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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.