Cucumber tuna subs are a fun and healthy way to eat two of our favorite ingredients. You can eat them as “open faced” cucumber tuna sub sandwiches or cut them into small bites as appetizers!
Are these cucumber tuna subs actually a sandwich or a stuffed cucumber salad? It can be what ever you want! What we do know is that it’s a low carb and healthy way to enjoy tuna and cucumber without all the starch and no bread! These low carb sub “sandwiches” are all the rage now and we have so many different versions to share with you later. It’s a great way to switch things up and going beyond the carb-loaded sandwich breads. These cucumber tuna subs are a great way to get your favorite tuna protein and refreshing cucumber for the “bread” part and still have a delicious lunch that won’t put you to sleep. In fact, it truly is energizing and refreshing to eat tuna in this way. As always, Mom’s tuna salad recipe is the one we used here for this cucumber tuna sub recipe and it was a hit in the test kitchen. Everyone enjoyed each bite and seriously, no one missed the bread! Add a nice squirt of mustard on the inside of the cucumber before you fill it with tuna for an extra tang of flavor. Consider adding some alfalfa sprouts and take this recipe for cucumber tuna sub over the top! And one last thing, if you can splurge a few more calories, don’t forget the potato chips! Click Here for More—> Great Salad Recipes and Delicious Sandwich Recipes.
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It’s also easy to eat these subs as “open faced” instead of a full cucumber log. Add a nice squirt of mustard on the inside of the cucumber before you fill it with tuna for an extra tang of flavor. Consider adding some alfalfa sprouts and take this recipe for cucumber tuna sub over the top! Canned tuna fish varies in texture. Some are chunkier and some are more mushy so add the amount of mayo to your preferred taste.
- 10 ounces tuna drained (2 cans)
- 1/4 cup mayonnaise , or more depending on how creamy you want it to be
- 1 large stalk celery , diced
- 2 Tablespoons sweet relish or diced dill pickles
- 2 Tablespoons minced red onion
- 2 teaspoons mustard
- 2 teaspoons minced parsley
- salt , to taste
- fresh cracked black pepper , to taste
- 1/2 teaspoon dried dill , or 1 teaspoon (5ml minced fresh dill) - (optional)
- 1/2 teaspoon hot sauce or Sriracha sauce - optional
- freshly squeezed lemon juice to taste - (optional)
- 3-4 Cucumbers
- Add drained tuna to bowl and gently break up large chunks.
- Add mayonnaise, celery, relish or pickles, red onion, mustard, parsley, salt, pepper and/or optional dill, hot sauce, and lemon juice
Gently stir everything together and chill in the fridge.
Peel the cucumbers. Cut the cucumbers in half lengthwise. Using a small spoon, gently scoop out all the seeds.
Fill the tuna mixture in the middle of each hollowed out cucumber. Lay two cucumber halves together to form the cucumber log and cut into bite size pieces. For storing, just wrap each cucumber log with plastic wrap and take into work for lunch!