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: 539 kcal
Ingredients
- 300 g cucumber
- 120 g egg
- 80 g canned tuna
- 45 g plain yogurt
- 15 g mustard
- 5 g salt (to taste)
- 2 g pepper (to taste)
- 10 ml extra virgin olive oil (to taste)
- 10 ml balsamic glaze (to taste)
Method
- Place the boiled eggs in a large bowl.
- Mash the eggs with a fork until finely textured.
- Add the canned tuna to the bowl with the eggs and mix well.
- Incorporate the plain yogurt and mustard into the same bowl.
- Season with salt and pepper to taste and mix all ingredients until a homogeneous sauce is obtained.
- Cut the cucumber in half lengthwise.
- Remove the seeds from inside the cucumber with a spoon until hollowed out.
- Fill the hollowed cucumber with the prepared tuna and egg mixture.
- Dress with a drizzle of extra virgin olive oil and balsamic glaze.
Categories: Salads & Vegetable Dishes · All recipes
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