Tuna Salad Cucumber Bites

Ingredients

• 10 ounce canned tuna in water, drained
• 3 tablespoon plain Greek yogurt
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 stalk celery, finely diced
• 2 tablespoon red onion, finely minced
• 1 tablespoon fresh dill, chopped
• 0.25 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 large English cucumber

Instructions

1. Drain the tuna well, pressing it against the can lid to squeeze out excess water so the salad isn't soggy, then flake it into a bowl with a fork.
2. Add the Greek yogurt, Dijon mustard, and lemon juice, and stir for about 30 seconds until the tuna is evenly coated and looks creamy and cohesive.
3. Fold in the diced celery, minced red onion, and chopped dill until evenly distributed; season with the salt and pepper, then taste and adjust until it's bright and well seasoned.
4. Slice the cucumber into thick rounds about half an inch each, so each one is sturdy enough to hold a scoop without snapping.
5. Mound a heaping teaspoon of tuna salad onto each cucumber round just before serving, so the cucumber stays crisp and cool.

Nutrition (per serving)

Calories

147

Protein

27 g

Fat

2 g

Carbs

5 g