1 can (7 oz.) tuna packed in olive oil (I buy Tonno Genova Tuna packed in olive oil)
3 small, crisp garden cucumbers (could use Persian cucumbers if you don’t have a garden)
1/2 cup chiffonaded basil (about 20 large basil leaves, sliced)
2 T mayo or light mayo (do not use fat free)
2 T your favorite commercial vinaigrette dressing (I used Le Parisian Vinaigrete)
salt and fresh ground black pepper to taste (I used pepper but no salt)
Drain olive oil from tuna and flake apart with a fork. Put tuna into bowl. Peel cucumbers lengthwise in strips (or peel completely if you prefer.) Cut cucumbers in half lengthwise, then cut each half lengthwise into three pieces and slice to make bite-sized pieces. Add cucumbers to tuna.
Wash and dry basil leaves. Make a pile of half the basil leaves, then starting at the pointed end, thinly slice, discarding the stem ends when you get to them. Cut all basil into ribbons using this method, then add to tuna and cucumbers, and mix together.
Whisk vinaigrette dressing into mayo, then gently stir dressing into salad. Season to taste with salt and fresh ground black pepper and serve immediately. This is best freshly made, but will keep in the refrigerator for about one day, although you probably won’t have any leftovers.
Source : allrecipes.com