This creamy tuna egg and cucumber toast combines hard-boiled eggs, flaky tuna, crisp cucumber, and a creamy mayonnaise dressing.

It is an easy, satisfying, protein-rich recipe for breakfast, lunch, or a light dinner.

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Place the eggs in a saucepan and cover them with cold water. Bring to a boil and cook for 9–10 minutes.
Transfer the eggs to iced water for at least 5 minutes, then peel them.
Mash the eggs with a fork, leaving a few small pieces for texture.
Drain the tuna thoroughly and add it to the mashed eggs.
Add 2 tablespoons mayonnaise, Dijon mustard, and lemon juice. Mix until creamy.
Dice the cucumber finely and pat it dry with paper towel.
Fold the cucumber gently into the tuna and egg mixture.
Season with salt and black pepper.
Toast the bread until golden and crisp.
Spoon the filling over the toast and serve immediately.

Drain the tuna thoroughly to prevent a watery filling.

Pat the cucumber dry before adding it.

Cool the eggs completely before mixing them with mayonnaise.

Add the mayonnaise gradually so the filling stays thick.

Store the filling separately from the bread for up to 2 days in the refrigerator.