Put a little sea in your food, plus some healthy vitamins and minerals. Serves 4.
2 large cucumbers
1 6-ounce can of albacore tuna
2 Tbsp. plus 1 tsp. mayonnaise
½ tsp. Dijon mustard
¼ tsp. white wine vinegar
1 Tbsp. Kalamata olives
1 Tbsp. finely diced red onion, optional
1 celery stalk
1 Tbsp. dill, finely chopped
Freshly ground pepper to taste
Slice the cucumbers in half horizontally. Hollow out the seeds and slice a teeny bit of the base so that each half can stand on its own.
Stir together the mayonnaise, mustard and vinegar in a medium bowl. Drain the tuna and add it to the dressing, flaking it with a fork. Fold in the olives, celery and onions. Taste for seasoning. Scoop a quarter of the tuna salad into the hollow of each cucumber half.
Caitlin Murray Giles is a full-time mother of three and part-time freelance writer living in Wicker Park.
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