Description
A refreshing and healthy low-carb snack made with creamy tuna salad stuffed into crisp cucumber halves, perfect for a quick bite.
Ingredients
- 1 large English cucumber
- 1 can (5 oz) skipjack tuna, drained
- 1/2 ripe avocado, pitted
- 1 tablespoon avocado oil mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried dill
- Salt and black pepper to taste
- Optional: red pepper flakes for garnish
Instructions
- In a small mixing bowl, combine the drained tuna and the ripe avocado. Mash them together with a fork until the avocado is smooth and incorporated.
- Stir in the mayonnaise, mustard, lemon juice, dill, salt, and pepper until the salad is creamy.
- Wash the English cucumber and slice it in half lengthwise. Use a small spoon to gently scrape out the seeds, creating a hollow ‘boat’ shape.
- Divide the tuna mixture evenly among the cucumber halves, pressing it down into the hollowed centers.
- Slice the boats into bite-sized pieces if desired, or serve as whole halves. Garnish with a sprinkle of red pepper flakes for a little kick.
Notes
- This recipe is no-cook and ready in minutes, ideal for meal prep or parties.
- For extra crunch, add diced celery or onions to the tuna mixture.
- Store leftovers in the fridge for up to 1 day.