Breadless Cucumber Tuna Salad Sandwiches
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Red Wine Vinegar1 tsp
Dijon Mustard1 tbsp
Extra-Virgin Olive Oil1 cup
Plain Yogurt (low-fat)1 cup
Dill (chopped fresh)1 cup
Celery Leaves2 tbsps
Mayonnaise1 tsp
Lemon Zest1 cup
Alfalfa SproutsDirections:
1
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
2
Poke the inside of the hollowed out cucumbers several times with a fork
3
Whisk together the vinegar, mustard, 1/8 teaspoon salt and a few grinds of pepper in a medium bowl
4
Slowly drizzle in the oil, whisking constantly, until blended
5
Brush the inside of each cucumber with some of the vinaigrette
6
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
7
Add the drained tuna and stir to combine
8
Assemble the sandwiches: Fill two of the cucumbers with the tuna salad and top each with 1/4 cup of sprouts
9
Sandwich with the remaining cucumbers
10
Cut each sandwich in half and wrap in wax paper (this will help catch all the juices)