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.
10ounces(285g)tunadrained (2 cans)
1/4cup(56g)mayonnaise, or more depending on how creamy you want it to be
1(1 )large stalk celery, diced
2Tablespoons(30ml)sweet relish or diced dill pickles
1/2teaspoon(2.5ml)hot sauce or Sriracha sauce - optional
freshly squeezed lemon juiceto taste - (optional)
Make Tuna Mixture:
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 juiceGently stir everything together and chill in the fridge.
Make Cucumber Tuna Sub:
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!
Course: Appetizer, Salad, Sandwiches, Side Dish, Snack