TUNA CUCUMBER SALAD (no Mayo)
A tuna, egg, and cucumber salad sandwich is not just delicious, comforting, and hearty but is also rich in vitamins and minerals. It comes together fairly quickly and it's a great lunch idea for the whole family.
Servings: 4
Calories:
Ingredients
- 2 (6-oz.) cans tuna packed in vegetable oil
- ½ small red onion, finely chopped
- 2 Persian cucumbers, finely chopped + more (about 1 cup)
- 1 small apple, chopped (preferably gala, pink lady, or fuji)
- 4 large cooked eggs, finely chopped
- ⅓ cup sour cream
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup (or honey)
- 1 tablespoon fresh lemon juice ( from ½ a lemon)
- ½ teaspoon ground black pepper
- Salt to taste
- ⅓ cup freshly chopped dill
- Microgreens (optional)
- Whole wheat bread to serve (lettuce wraps or pita pockets is equally fine)
Instructions
- First, drain the liquid from the tuna can unless you are using one in olive oil.
- Combine the tuna, onion, cucumbers, apple, and eggs into a bowl.
- Add the sour cream, mustard, maple syrup, lemon juice, salt and pepper, and dill. Mix properly, set aside.
- Layer the bread slices with microgreens, cucumber slices, and a scoop or two of the tuna egg salad. Serve immediately!
Notes
Cook's tips:
- This tuna egg salad will keep well in the refrigerator. Cover tightly in an airtight container for up to 4 days.
- For a healthier option, serve over lettuce wraps.
- Please see the body of the post for mayonnaise substitutes