This creamy tuna egg and cucumber toast is an easy, protein-packed meal made with hard-boiled eggs, canned tuna, crisp cucumber, and a simple mayonnaise dressing.

The filling is creamy without being runny, while the cucumber adds freshness and crunch. Serve it generously over golden toasted bread for a quick breakfast, lunch, snack, or light dinner.

It takes about 20 minutes to prepare and can also be served in wraps, lettuce cups, sandwiches, or meal-prep bowls.

Recipe note: The original video does not display exact measurements. The quantities below have been carefully estimated from the ingredients, proportions, and texture shown in the reel.

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Why You’ll Love This Tuna Egg Toast

• Ready in about 20 minutes
• High in protein and satisfying
• Uses affordable everyday ingredients
• Creamy, fresh, and crunchy
• Easy to customize
• Suitable for breakfast, lunch, or a quick dinner
• Can be made lower in calories or lower in carbohydrates

Ingredients

• 4 large eggs1 can tuna, about 120–140 g, thoroughly drained1/2 medium cucumber, finely diced and patted dry2–3 tablespoons mayonnaise1/2 teaspoon Dijon mustard, optional1 teaspoon fresh lemon juice, optional1/4 teaspoon salt, or to taste1/4 teaspoon ground black pepper, plus more for serving4 slices breadButter or olive oil for toasting, optional

• 4 large eggs
• 1 can tuna, approximately 120–140 g drained
• ½ medium cucumber
• 2–3 tablespoons mayonnaise
• ½ teaspoon Dijon mustard, optional
• 1 teaspoon fresh lemon juice, optional
• ¼ teaspoon salt, or to taste
• ¼ teaspoon ground black pepper, plus more for serving

For serving

• 4 slices bread
• Butter or olive oil for toasting, optional

Equipment

• Small saucepan
• Mixing bowl
• Fork
• Knife
• Cutting board
• Toaster or frying pan

How to Make Tuna Egg and Cucumber Toast

1. Cook the eggs

Place the eggs in a small saucepan and cover them completely with cold water.

Bring the water to a boil over medium-high heat. Once boiling, reduce the heat slightly and cook the eggs for 9–10 minutes.

Transfer the cooked eggs immediately to a bowl of cold or iced water. Leave them for at least 5 minutes before peeling.

The yolks should be completely cooked because this creates the firm, creamy texture shown in the recipe video.

2. Mash the eggs

Place the peeled eggs in a medium mixing bowl.

Mash them with a fork until they are finely broken down. Leave a few small pieces of egg white for texture rather than turning the eggs into a completely smooth paste.

3. Drain and add the tuna

Drain the tuna thoroughly before adding it to the bowl.

Press out as much liquid as possible using the lid of the can or a fine-mesh strainer. Excess liquid can make the filling watery.

Add the drained tuna to the mashed eggs. Break it into small flakes using a fork.

4. Add the creamy dressing

Add 2 tablespoons of mayonnaise, the Dijon mustard, and lemon juice if using.

Mix until the tuna and eggs are evenly coated.

Check the consistency before adding the remaining tablespoon of mayonnaise. The mixture should be creamy and easy to spread, but thick enough to remain piled on the toast.

5. Prepare the cucumber

Cut the cucumber in half lengthwise.

If the cucumber has a very watery centre, remove the seeds with a spoon. Dice the cucumber into small cubes measuring approximately 5–8 mm.

Pat the diced cucumber dry with a clean kitchen towel or paper towel.

Add it to the tuna and egg mixture.

6. Season the filling

Add salt and black pepper.

Fold the ingredients together gently until evenly combined. Avoid mixing too aggressively because this can crush the cucumber and turn the tuna into a paste.

Taste and adjust the seasoning. Add more lemon juice, mustard, pepper, or mayonnaise as needed.

7. Toast the bread

Toast the bread in a toaster until golden and crisp.

For richer toast, lightly spread the bread with butter or brush it with olive oil. Toast it in a frying pan over medium heat until golden on both sides.

8. Assemble and serve

Place the toasted bread on serving plates.

Spoon a generous amount of tuna egg filling onto each slice and spread it into a thick, even layer.

Finish with freshly ground black pepper and serve immediately.

What Should the Filling Look Like?

The finished tuna egg filling should be:

• Creamy but not wet
• Thick enough to stay on the toast
• Slightly chunky from the egg whites
• Flaky from the tuna
• Crisp and refreshing from the cucumber

If the mixture looks dry, add mayonnaise one teaspoon at a time.

If it looks too wet, add another mashed hard-boiled egg or a little more well-drained tuna.

Important Mistakes to Avoid

Not draining the tuna properly

Tuna packed in water or oil can contain enough liquid to make the filling loose and watery.

Drain it thoroughly before combining it with the eggs.

Using wet cucumber

Cucumber naturally contains a lot of water and continues releasing moisture after it is cut.

Remove the watery seeds when necessary and pat the cubes dry before adding them to the filling.

Adding all the mayonnaise immediately

Different brands of tuna and mayonnaise have different moisture levels.

Begin with 2 tablespoons of mayonnaise. Add more only after checking the consistency.

Mixing while the eggs are warm

Allow the eggs to cool completely before combining them with mayonnaise.

Warm eggs can make the dressing loose and oily and may reduce the storage life of the mixture.

Overmixing the filling

Excessive mixing can turn the tuna and eggs into a dense paste and crush the cucumber.

Mix the tuna and eggs first, then gently fold in the cucumber at the end.

Cutting the cucumber into large pieces

Large cucumber chunks make the filling difficult to spread and cause it to fall off the bread.

Small, evenly sized cubes give the best texture.

Forgetting acidity

Eggs, tuna, and mayonnaise are rich ingredients. A small amount of lemon juice or Dijon mustard helps balance the flavour and makes the filling taste fresher.

Preparing the toast too early

The filling contains moisture, which can soften the bread.

Assemble the toast immediately before serving for the crispiest result.

Recipe Variations

High-Protein Tuna Egg Toast

Use 2 cans of tuna instead of one.

Replace some of the mayonnaise with thick Greek yogurt:

• 2 cans drained tuna
• 4 hard-boiled eggs
• 2 tablespoons Greek yogurt
• 1 tablespoon mayonnaise

This version contains more protein while remaining creamy.

Lighter Tuna Egg Toast

Use:

• 1 tablespoon mayonnaise
• 2–3 tablespoons plain Greek yogurt

Add lemon juice and Dijon mustard to strengthen the flavour without needing additional mayonnaise.

Mediterranean Tuna Egg Toast

Add:

• Chopped parsley
• Chopped dill
• Finely diced red onion
• Chopped olives
• A pinch of dried oregano
• Extra lemon juice

You can also drizzle the finished toast with a small amount of extra-virgin olive oil.

Spicy Tuna Egg Toast

Add one or more of the following:

• Sriracha
• Hot sauce
• Chilli flakes
• Smoked paprika
• Finely chopped jalapeño
• Cayenne pepper

Start with a small amount and adjust according to your preferred heat level.

Extra-Crunchy Variation

Replace part of the cucumber or combine it with:

• Finely diced celery
• Chopped pickles
• Radish
• Red onion
• Spring onion

Avocado Tuna Egg Toast

Mash ½ ripe avocado into the egg mixture.

Reduce the mayonnaise to 1 tablespoon because avocado adds richness and moisture.

Low-Carb Variation

Skip the bread and serve the filling:

• In lettuce cups
• Inside cucumber boats
• In halved bell peppers
• Over mixed salad leaves
• In a low-carb tortilla
• Stuffed inside an avocado

Serving Suggestions

Serve this creamy tuna egg mixture with:

• Toasted sourdough
• Whole-wheat bread
• Rye bread
• Bagels
• Crackers
• Pita bread
• Lettuce cups
• Tomato slices
• A simple green salad
• Vegetable sticks

For a more complete lunch, pair the toast with a bowl of soup, fresh fruit, or a side salad.

Make-Ahead Instructions

The eggs can be boiled up to 3 days in advance and kept unpeeled in the refrigerator.

The tuna and egg mixture can also be prepared ahead, but the cucumber is best added shortly before serving.

For meal prep:

1. Prepare the tuna, egg, and dressing mixture.
2. Store the diced cucumber separately.
3. Combine them shortly before serving.
4. Keep the bread separate and toast it when ready to eat.

This prevents the cucumber from releasing water into the filling.

How to Store Tuna Egg Salad

Transfer the filling to an airtight container and refrigerate it immediately.

For the best flavour and texture, consume it within 1–2 days.

Do not store the filling directly on the toast because the bread will become soggy.

If the mixture releases a small amount of water during storage, stir it gently before serving. If it becomes excessively watery or develops an unusual smell, discard it.

Food-Safety Tips

• Refrigerate the filling within 2 hours of preparation.
• Do not leave tuna and egg salad in direct sunlight or a warm room.
• Use clean utensils each time you serve it.
• Keep the mixture at or below 4°C.
• Discard leftovers that have remained at room temperature for more than 2 hours.

Frequently Asked Questions

Can I use tuna packed in oil?

Yes. Tuna packed in oil adds a richer flavour, but it must still be drained thoroughly.

You may need less mayonnaise because oil-packed tuna already contains additional fat and moisture.

Can I use tuna packed in water?

Yes. Tuna packed in water works very well and creates a lighter filling.

Press out as much water as possible before adding it to the eggs.

Can I make this recipe without mayonnaise?

Yes. Replace the mayonnaise with thick Greek yogurt, mashed avocado, cottage cheese, or a combination of Greek yogurt and Dijon mustard.

The flavour and texture will be slightly different, but the mixture will still be creamy.

Can I use fewer eggs?

Yes. You can make the recipe with 2 or 3 eggs.

Reduce the mayonnaise slightly so the mixture does not become too wet.

Should I peel the cucumber?

Peeling is optional.

Keep the skin for extra colour and crunch, especially when using an English or Persian cucumber. Peel thick-skinned cucumbers if the exterior feels tough or bitter.

How can I prevent the cucumber from making the salad watery?

Remove the watery seeds, cut the cucumber into small cubes, and pat it dry before adding it.

For advance preparation, store the cucumber separately.

Can I turn this into a sandwich?

Yes. Spread the filling between two slices of toasted or untoasted bread.

You can add lettuce, tomato, spinach, cheese, or sliced avocado.

Is this recipe suitable for meal prep?

Yes, although the texture is best during the first 24 hours.

Store the bread and cucumber separately from the tuna egg mixture for the best results.

Approximate Nutrition Information

The following estimate is for one of four servings of the filling, excluding bread:

• Calories: 160–190
• Protein: 11–14 g
• Carbohydrates: 1–3 g
• Fat: 11–15 g

Nutrition will vary depending on the type of tuna, quantity of mayonnaise, egg size, and chosen bread.

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