Begin by selecting your tuna; if using fresh sushi-grade, dice it into bite-sized pieces, or drain and flake the canned tuna. Next, wash and peel the cucumbers, slicing them thinly for maximum crispness. Gather your fresh herbs and prepare any additional options like red onion or capers.

Place the sliced cucumbers in a colander and generously sprinkle them with salt. Let sit for about 10-15 minutes to draw out excess moisture.

In a mixing bowl, gently combine the flaked tuna, salted cucumbers, and chosen herbs and add-ins. Mix with a spatula for even distribution.

Drizzle with fresh lemon or lime juice, followed by olive oil or yogurt. Fold ingredients together to coat in the dressing.

Cover the bowl with plastic wrap and chill in the fridge for about 30 minutes to allow flavors to meld.