Description
A refreshing dish featuring crisp cucumber halves filled with creamy tuna salad, perfect for summer gatherings or light lunches.
Ingredients
Scale
- 1 can of tuna, drained
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 large cucumbers
- Cherry tomatoes, for garnish
- Fresh dill or parsley, for garnish
Instructions
- Combine the drained tuna, mayonnaise, Dijon mustard, lemon juice, salt, and pepper in a mixing bowl. Stir until smooth.
- Cut the cucumbers in half lengthwise and scoop out the seeds to create ‘boats’.
- Fill each cucumber half with the tuna mixture, pressing down slightly.
- Garnish with halved cherry tomatoes and fresh herbs.
- Serve immediately or chill in the fridge for 30 minutes.
Notes
For best texture, use firm cucumbers. Refrigerate any leftover tuna salad for up to 3 days. Prepare the tuna filling a day ahead and add cucumbers before serving for optimal freshness.
Nutrition
- Serving Size: 1 cucumber half
- Calories: 150
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 30mg