Drew’s Kitchen- Cucumber and celery salad with tuna

aaaDrewKitchButtonRestOfNewsletterWhen Drew picked this month’s recipe, the 100° weather we’ve seen all Summer was on his mind.  He was considering one recipe until he saw the 8-hour cook time for it…  “NO! It’s just too hot to be cooking!”  And that brings us to this tasty twist on tuna salad that has no cooking at all…


  • 2 tsp poppy seeds
  • 3 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 2 tbsp extra-virgin olive oil
  • 2 cucumbers, halved lengthwise and cut into 1/4-“ half-moons (6 cups)
  • 3 celery stalks, cut into ¼” pieces, inner leaves reserved
  • 2 5-oz cans solid white tuna in water, drained and flaked
  • Coarse salt and finely ground black pepper


  • 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 (or refrigerate, covered, up to 1 day).

Serves 4

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