Creamy cucumber tuna sandwich
Spain on a Fork · ♥ 1.4K likes · 23.4K views · 5 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 can canned tuna in olive oil
Drain two cans of tuna into a fine sieve set over a bowl and gently flake to remove excess oil.
- 120 g plain Greek yogurt
- 10 g Dijon mustard
- 50 g chopped red onion
- 35 g chopped dill pickle
- 5 g chopped chives
Transfer the tuna to a large bowl with the Greek yogurt, Dijon mustard, chopped red onion, chopped dill pickle and chopped chives.
- 1 cloves garlic
- 10 ml fresh lemon juice
Finely grate in the garlic, squeeze in the lemon juice and season with sea salt and a generous amount of black pepper.
- sea salt
- freshly cracked black pepper
Mix until well combined; add more Greek yogurt if the mixture is too dry.
- ½ whole English cucumber
- 2 slices sandwich bread
Lightly toast the slices of sandwich bread so they do not go mushy under the filling.
Spread the tuna mixture over a slice of toast, top with cucumber slices and close with another slice of toast.
Assembling and tasting