Breadless cucumber tuna sandwiches
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 210, total fat 11 G., saturated fats G., proteins 19 G., carbohydrates 7 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 210, total fat 11 G., saturated fats G., proteins 19 G., carbohydrates 7 G., fiber G., cholesterol mg, sodium mg, sugar G.
These protein-rich sandwiches are best served immediately after cooking. Smooth-skinned cucumbers are best: they're thinner than bumpy ones and don't require peeling. Serve each sandwich wrapped in waxed paper to keep the ingredients in place, and dig in!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cans (150g each) tuna in water, drained
- 2 long cucumbers
- 1 tbsp red wine vinegar
- 1/2 tsp Dijon mustard
- 1 tbsp. l. olive oil
- 1/4 tbsp. low-fat yogurt without additives
- 1/4 cup chopped dill
- 1/4 cup celery leaves
- 2 tablespoons mayonnaise
- 2 green onions, sliced
- 1 stalk celery (inner part), thinly sliced
- 1/2 tsp lemon zest
- 1/2 cup alfalfa sprouts
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Recipes with similar ingredients: tuna, cucumbers, celery, wine vinegar, Dijon mustard, yogurt, mayonnaise, dill
Cooking the dish according to the recipe:
- Cut the cucumbers in half lengthwise, and use a spoon to scoop out the seeds and some of the pulp, shaping them into a boat shape. Discard the seeds and pulp. Prick the inside of the cucumber halves several times with a fork. In a medium bowl, combine the vinegar, mustard, 1/8 teaspoon of salt, and a couple of grinds of pepper. Slowly add the oil, mixing constantly. Spread a small amount of this mixture on the inside of each cucumber.
- In a bowl with the remaining vinaigrette, combine the yogurt, dill, celery leaves and stalk, mayonnaise, green onions, lemon zest, 1/4 teaspoon salt, and a couple of grinds of pepper. Add the tuna and toss to combine.
- Assemble the sandwichesFill two cucumber halves with tuna salad and add 1/4 cup alfalfa. Top with the remaining cucumber halves. Cut each sandwich in half and wrap in waxed paper (this will prevent juices from leaking).
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