👩🍳 Instructions
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1
Wash and dry cucumbers. Slice into 1/2-inch thick rounds. Arrange on a plate, sprinkle with 1/4 tsp sea salt, and let sit for 5-10 minutes. Pat dry with paper towels to remove excess moisture.
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2
In a medium bowl, flake the drained tuna with a fork. Add mayonnaise, Dijon mustard, and fresh lemon juice. Stir until well combined.
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3
Fold in the finely chopped red onion, celery, fresh dill, and fresh parsley. Season with salt and freshly ground black pepper to taste, adjusting as needed.
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4
Arrange the dried cucumber slices on a serving platter. Dollop a generous spoonful of the tuna mixture onto the center of each cucumber slice.
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5
Serve immediately. Garnish with an extra sprinkle of fresh dill or pepper, if desired.
💡 Notes
For best results, assemble just before serving to maintain cucumber crispness. The tuna mixture can be made 24 hours in advance and stored in the refrigerator. Adjust herbs and spices to your preference; a pinch of red pepper flakes adds a nice kick.
🥗 Nutrition (per serving)
Calories
210 kcal
Protein
28g
Total Fat
8g
Saturated Fat
1.5g
Carbs
5g
Fiber
1g
Sugar
2g
Sodium
380mg
Cholesterol
40mg
