Cucumber Tuna Salad
Take your tuna salad to the next level by stuffing it inside of long english cucumbers and topping it off with crispy panko breadcrumbs. It's a low-carb high protein meal with the best crunch!
Servings: 2 servings
Equipment
Ingredients
- 1 English cucumber
- ¼ cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon dried dill
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 (5-ounce) canned tuna, drained
- 2 celery sticks diced
- 2 tablespoons chopped red onions
- 1 tablespoon chopped parsley
Instructions
- Slice the English cucumbers in half lengthwise. Use a spoon to remove the seeded core of the cucumber and set aside for another use.
- In a small bowl, whisk together the mayonnaise, lemon juice, dijon mustard, dill, salt and pepper.
- Add the tuna on top of the dressing and use a fork to flake the tuna and mix with the dressing.
- Add the celery, red onions, and parsley and stir to combine. Scoop the tuna mixture inside the hollowed cucumber. Cut each cucumber halve in half and enjoy.
Notes
Storage: Once you have made the salad, place it in an airtight container and place it in the fridge. It will keep well for 2 to 3 days but it's best if you only stuff the tuna salad in the cucumber when you're ready to eat.
Nutrition
Serving: 0.5cucumber | Calories: 289kcal | Carbohydrates: 8g | Protein: 15g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 660mg | Potassium: 426mg | Fiber: 1g | Sugar: 4g | Vitamin A: 436IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 2mg
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