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It may look simple, but once you add the rich flavor of mayonnaise and tuna to a vinegar-based salad, the taste doubles! ♡ Even my daughter—who used to hate cucumbers—couldn’t stop sneaking bites! It’s a light yet flavorful salad that’s perfect for any meal♪
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Clickable Table of Contents
Cucumber and Tuna Salad – Recipe
Ponkuma
Step-by-step photos included! If you’re a beginner, feel free to switch tabs and take a look♪
Ingredients(Serves 5–6)
Ingredients
Amount
Cucumber
2 medium (about 200g)
Salt (for rubbing)
1–2 tsp
Canned tuna (drain well)
1 can
Dried wakame seaweed (optional)
1 tbsp (rehydrated)
Sesame seeds (optional)
To taste
● Vinegar
2 tbsp
● Sugar
2 tsp
● Dashi powder
1/2 tsp
● Soy sauce
1/2 tsp
● Mayonnaise
2 tsp
How to Make
Soak dried wakame seaweed in water (if you have it).
Wash the cucumber, sprinkle with salt, and gently roll it on the cutting board to remove bitterness.
Rinse off the salt, slice thinly, sprinkle a little more salt (not listed in ingredients), and let sit for about 5 minutes.
In a bowl, mix all the ingredients marked with ● to make the dressing.
Once the cucumber softens, squeeze out the excess water thoroughly by hand.
Add cucumber, tuna, rehydrated wakame, and sesame seeds to the dressing and mix well.
Serve in a bowl and enjoy♪
Ingredients(Serves 5–6)
Ingredients
Amount
Cucumber
2 medium (about 200g)
Salt (for rubbing)
1–2 tsp
Canned tuna (drain well)
1 can
Dried wakame seaweed (optional)
1 tbsp (rehydrated)
Sesame seeds (optional)
To taste
● Vinegar
2 tbsp
● Sugar
2 tsp
● Dashi powder
1/2 tsp
● Soy sauce
1/2 tsp
● Mayonnaise
2 tsp
How to Make
STEP
Rehydrate the Dried Wakame
Place the dried wakame seaweed in a small bowl of water and let it soak for about 5 minutes. → It will expand to 3–4 times its original size as it absorbs water.
STEP
Prepare the Cucumbers (Itazuri Method)
Wash the cucumbers and lightly pat them dry. Sprinkle a small amount of salt over them and gently roll them back and forth on the cutting board using your palms.
→ This process is called “Itazuri” in Japanese.
What does Itazuri do?
★ Makes the cucumber color brighter. ★ Removes small bumps and slightly breaks the cells, allowing flavors to soak in better. ★ Reduces the raw, grassy smell and bitterness of cucumber.
STEP
Slice the Cucumbers
Rinse off the salt from the cucumbers and slice them thinly into rounds. Put them in a bowl, sprinkle a little extra salt (not listed in the ingredients), mix well, and let sit for about 5 minutes.
(I usually use a slicer for this step!) ▼
STEP
Make the Dressing
In a separate bowl, combine all the ingredients marked with ● — sugar, dashi powder, soy sauce, vinegar, and mayonnaise — to make the dressing.
STEP
Squeeze Out the Water
Take the sliced cucumbers from Step 3 and squeeze them firmly by hand to remove excess water.
If too much water remains, the flavor of the salad will become weak.
STEP
Combine Everything
Add the cucumbers, drained tuna, rehydrated wakame, and sesame seeds into the bowl with the dressing. → Make sure to drain the tuna oil before adding it.
シーチキンは汁気を切る
Mix everything together well until evenly combined.
STEP
Finish and Serve
Transfer to a serving bowl, and it’s ready to enjoy♪
Quick Tip
Be sure to squeeze the cucumber well—too much water will make the flavor weak.
Drain the oil from the canned tuna before adding; that’s the key to a clean, delicious taste!
Adding wakame gives a nice texture and makes the salad even better♪
Ponkuma
