Tuna and Cucumber Salad

Ingredients

• 1 Cucumber (Diced or cut into half-moons)
• 1 lata Elite canned tuna (Drained; the source specifies that it contains no added water or oil. One can of approximately 142 g is estimated.)
• 0.25 pieza Red onion (Finely chopped)
• 0.5 pieza Avocado (Diced)
• 1 tbsp Mayonnaise
• 1 tsp Sriracha
• 0.5 tbsp Soy sauce
• 0.25 pieza Lime juice (Juiced)
• 1 tbsp Scallions (Chopped)
• 1 tsp Sesame seeds

Steps

1. 1

   Wash and dry the cucumber. Cut it into small dice or half-moons and place it in a large bowl.

2. 2

   Add the finely chopped red onion and diced avocado to the bowl. Mix carefully to avoid mashing the avocado.

3. 3

   Add the drained tuna and gently flake it with a fork to distribute it among the vegetables.

4. 4

   Add the mayonnaise, sriracha, soy sauce, and lime juice. Gently mix until all the ingredients are coated with the dressing.

5. 5

   Add the chopped scallions and mix once more. Taste and, if necessary, adjust the spiciness or acidity to taste.

6. 6

   Sprinkle the sesame seeds on top and serve immediately, while the cucumber retains its crunchy texture.

Notes

The source recommends using Safe Catch Elite Tuna because of its low mercury levels and because the can contains no added water or oil. The recipe does not call for additional salt; the soy sauce provides saltiness.

Nutrition per serving

• salad
• main dish
• quick meal
• no-cook
• high-protein
• fresh
• spicy
• gluten-free