Breadless Cucumber Tuna Salad Sandwiches
- Level: Easy
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Calories
- 210 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 35 milligrams
- Sodium
- 300 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 1 grams
- Protein
- 19 grams
- Sugar
- 3 grams
- Total: 15 min
- Prep: 15 min
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).