Breadless Cucumber Tuna Salad Sandwiches

These high-protein "sandwiches" are best assembled and served right away. We use English cucumbers because the skin is thinner than the[ hothouse variety and doesn't need to be peeled. Be sure to serve each sandwich wrapped in wax paper to keep all the juices contained--then bite with confidence!]

Total Time:
15 min
Prep:
15 min

Yield:
4 sandwiches
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 long English cucumbers
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup low-fat plain yogurt
  • 1/4 cup chopped fresh dill
  • 1/4 cup celery leaves
  • 2 tablespoons mayonnaise
  • 2 scallions, sliced
  • 1 inner stalk celery, thinly sliced
  • 1/2 teaspoon lemon zest
  • Two 5-ounce cans chunk light tuna in water, drained
  • 1/2 cup alfalfa sprouts
Directions
  • Halve the cucumbers lengthwise and use a spoon to scoop out the seeds and some of the flesh to make a boat shape; discard seeds and flesh. Poke the inside of the hollowed out cucumbers several times with a fork. Whisk together the vinegar, mustard, 1/8 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until blended. Brush the inside of each cucumber with some of the vinaigrette.

  • Whisk the yogurt, dill, celery leaves, mayonnaise, scallions, celery, lemon zest, 1/4 teaspoon salt and a few grinds of pepper into the bowl with the remaining vinaigrette. Add the drained tuna and stir to combine.

  • Assemble the sandwiches: Fill two of the cucumbers with the tuna salad and top each with 1/4 cup of sprouts. Sandwich with the remaining cucumbers. Cut each sandwich in half and wrap in wax paper (this will help catch all the juices).

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Comfort Foods, Lightened Up