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.
Prep Time20 minutesmins
Total Time20 minutesmins
Servings: 6servings
Calories: 185kcal
Ingredients
10ounces(285g)tunadrained (2 cans)
1/4cup(56g)mayonnaise, or more depending on how creamy you want it to be
1stalkcelery, diced
2Tablespoons(30ml)sweet relish or diced dill pickles
1/2teaspoon(2.5ml)hot sauce or Sriracha sauce - optional
1teaspoon(5ml)freshly squeezed lemon juiceor to taste - (optional)
3-4Cucumbers
Instructions
Make Tuna Mixture:
Add drained tuna to bowl and gently break up large chunks. Add 1/4 cup mayonnaise, diced celery, 2 Tablespoons relish or pickles, 2 Tablespoons minced red onion, 2 teaspoons mustard, 2 teaspoons parsley, 1/2 teaspoon salt or to taste, pepper and/or optional dill, 1/2 teaspoon optional hot sauce, and about 1 teaspoon optional lemon juice. Gently stir everything together and chill in the fridge until ready to use.
Make Cucumber Tuna Sub:
Peel the strips of the cucumbers to remove about 1/2 the outer skin. 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!
Course: Appetizer, Salad, Sandwiches, Side Dish, Snack