Stuffed Cucumber with Tuna Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large cucumber (s)
- 2 cans tuna, in its own juice
- 1 cup yogurt, small
- 1 tablespoon tomato ketchup
- 1 small Can corn
- 1 bell pepper (s), finely diced, also possible from the glass
- 1 onion (s), finely diced
- 1 bowl cress
- 2 tomato (s)
- salt and pepper
- 1 clove garlic, possibly
- 4 peppers, mild, finely chopped
- dill
- possibly olive oil
- Chili powder
Print Recipe
Pin Recipe Instructions
- Wash the cucumbers, peel and halve and scrape out the core. Cut the cucumbers into 10 to 15 cm long pieces. Salt, pepper and sprinkle with dill. And put aside.
- While the cucumbers are steeping, drain the tuna and mix with the ingredients and season with salt, pepper, chilli and half of the cress.
- Arrange the cucumbers on a large platter and fill with the tuna. If you like, you can cut a few finest onion rings over it. And sprinkle the rest of the cress on top as a garnish. I then spread a few drops of olive oil over it.
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