Tuna and Egg Stuffed Cucumbers

A refreshing, light, and healthy salad, perfect for summer evenings. Ready in just a few minutes.

Time: 15 min · Servings: 1 · Calories: 97 kcal

Ingredients

• 300 units cucumber
• 120 units egg
• 80 can of canned tuna
• 45 tablespoon of plain yogurt
• 15 tablespoon of mustard
• 5 to taste salt
• 2 to taste pepper
• 10 to taste extra virgin olive oil
• 10 to taste balsamic glaze

Method

1. Place the boiled eggs in a large bowl.
2. Mash the eggs with a fork until finely textured.
3. Add the canned tuna to the bowl with the eggs and mix well.
4. Incorporate the plain yogurt and mustard into the same bowl.
5. Season with salt and pepper to taste and mix all ingredients until a homogeneous sauce is obtained.
6. Cut the cucumber in half lengthwise.
7. Remove the seeds from inside the cucumber with a spoon until hollowed out.
8. Fill the hollowed cucumber with the prepared tuna and egg mixture.
9. Dress with a drizzle of extra virgin olive oil and balsamic glaze.

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Categories: Salads & Vegetable Dishes · All recipes

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