Tuna Salad Cucumber

Tuna Salad Cucumber

Recipe by LyndaCourse: SaladsCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes

Enjoy these low-carb Tuna Salad Cucumber Boats made with high-protein, probiotic-rich Greek yogurt and anti-inflammatory wild-caught tuna fish and learn more about the nutrition benefits of cucumbers and why they make the perfect gluten-free sandwich alternative. Recipe options for the Paleo diet, Keto diet and more included.

Ingredients

  • 2 medium cucumber

  • 2 cans wild-caught white albacore tuna, drained

  • 2 stalks celery, diced

  • ¼ cup white onion, finely diced

  • ¼ cup dairy-free coconut milk yogurt

  • ¼ cup mayonnaise

  • 1 teaspoon yellow mustard

  • ⅛ teaspoon of​ sea salt

  • ⅛ teaspoon black pepper

Directions

  • Slice the cucumbers down the middle length wise. Using a spoon, gently scrape out the insides.
  • Discard (or compost) the scooped seeds and set the remaining cucumber aside.
  • Add the tuna to a large bowl. Using a fork, gently mash the tuna until it is flaked.
  • Add the celery, onion, yogurt, mayo, mustard, salt and pepper (and fresh herbs if you plan to use any).
  • Mash all of the ingredients together with a fork until everything is mixed well.
  • Scoop your fresh tuna salad mixture in each cucumber half.
  • Top with sliced, homegrown tomatoes and additional salt and pepper to taste.
  • Enjoy!
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