Rhythm Rielly

A can of tuna and a little Greek yogurt can become lunch without turning on the stove. Crisp cucumber, lemon and dill give this bowl a fresh flavor, with crackers on the side for scooping.

This tuna cucumber dill Greek yogurt bowl takes about five minutes. The yogurt replaces mayonnaise as the creamy base, while the tuna stays gently flaked rather than mashed into a paste. It is a simple way to use pantry ingredients and a few refrigerator staples.

Tuna Cucumber Dill Greek Yogurt Bowl

Serves: 1 · Prep time: 5 minutes · Cook time: 0 minutes

• 1 can (5 ounces) light tuna in water, drained
• ½ cup plain Greek yogurt
• ½ cup finely diced cucumber
• 1 teaspoon lemon juice, plus more to taste
• ¼ teaspoon dried dill, or 1 teaspoon chopped fresh dill
• Black pepper and salt, to taste
• 1 serving crackers, according to the package serving size, for scooping

How to Make It

1. Drain the tuna well. Wash and finely dice the cucumber, removing a watery seed center if needed.
2. Stir the Greek yogurt, lemon juice and dill together in your serving bowl.
3. Gently fold in the tuna and cucumber, keeping some natural tuna flakes intact.
4. Taste and add pepper, a little more lemon or a small pinch of salt if needed. Serve with crackers alongside.

Keep It Creamy

Drain the tuna thoroughly so the liquid does not thin the yogurt. Thick plain Greek yogurt gives the mixture a creamy texture without needing another dressing.

Cucumber adds a fresh crunch, but it can release water as it sits. Finely chop it rather than grating it for this quick version, and remove a very watery seed center if necessary.

Lemon and Dill to Taste

Start with the measured lemon and dill, then adjust after mixing. Fresh dill gives a different flavor from dried, so use the amount listed for whichever you have.

Tuna and crackers may already bring enough salt. Taste the assembled mixture before adding extra. Avoid vanilla or sweetened yogurt for this savory bowl.

Easy Swaps

Change the fish: Drained canned salmon can replace tuna. Flake it and check for any bones you prefer to remove.

Change the crunch: Finely chopped celery can replace some or all of the cucumber.

Change the accompaniment: Serve with toast, pita or a soft tortilla instead of crackers. Toasting adds time if you choose it.

Choose your yogurt: Whole-milk, low-fat and nonfat Greek yogurt all work. Start with a little less yogurt if you prefer a firmer tuna mixture, then add the rest to taste.

Tiny Prep for a Packed Lunch

Mix the lemon-dill yogurt ahead of time and refrigerate it covered according to the yogurt label. Store opened tuna according to its package instructions and keep the prepared mixture refrigerated.

For the freshest crunch, add cucumber near serving time and keep crackers dry and separate. If the mixture releases a little liquid after refrigeration, stir before eating.

More Easy Greek Yogurt Bowls

This savory bowl follows Maple Banana Bread in our alternating collection. Try Everything Bagel Salmon for another fish bowl, or Tzatziki Chicken & Pita for another cucumber-yogurt lunch. Explore 25 Easy Recipes with Greek Yogurt for more ideas.

Next comes Pineapple Coconut, a sweet bowl with juicy pineapple and coconut crunch.