Cucumber and Celery Salad with Tuna

  • 2 teaspoons poppy seeds
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 2 tablespoons extra-virgin olive oil
  • 2 cucumbers, halved lengthwise and cut into 1/4-inch half-moons (6 cups)
  • 3 celery stalks, cut into 1/4-inch pieces, inner leaves reserved
  • 2 cans (5 ounces each) solid white tuna in water, drained and flaked
  • Coarse salt and ground 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.

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