Okay, listen up: the words “low carb” don’t spend much of their time in my vocabulary, except for in the summer. And well, you can see from my recent post on Naked Ravioli that I’m on a bit of a kick these days – albeit a temporary kick. But because I am normally such a carb freak, if I post a recipe that forgoes the carbs, you know it must be good. Hence, these refreshing little Low Carb Cucumber Tuna Boat Sandwiches!
The cucumber gives the sandwich a nice “crunch” that I love for my tuna to have, and the simple and tasty tuna recipe hits the spot after a day in the sun.
The process is simple: slice a cucumber lengthwise. Hull out the seeds and a nice bit of the inside of each half, so you can have a place to put the tuna. Next, slice off a thin part on the outside of ONE of the cucumber slices (as shown below.) This will be the bottom half of your sandwich, and will provide a flat spot so your cuke sammy won’t go rolling off your plate.
Now it’s time to prepare your tuna. There are plenty of ways to make a tuna salad, but here is my favorite recipe below:
For two sandwiches you will need:
- 2 cans of Bumble Bee tuna (solid white albacore, in water)
- 1 shallot, chopped
- 2 tbs of mayonnaise
- 4-6 banana peppers, chopped (I used 4 hot peppers, 2 sweet) *tip: if you like it extra hot, leave the seeds in!*
- 1 jalepeno *tip: don’t touch your eyes after chopping this one!*
- 2 cloves garlic, minced
- 1 celery stalk, chopped
- 2 tbsp fresh herbs, chopped (I used thyme, onion chives, and oregano)
- s&p to taste
Grab a large bowl and put your tuna in it, then add your chopped shallot, peppers, garlic, celery, herbs and mayonnaise. Mix it all together. Spoon it into your cucumber boat. That’s it! You can double this recipe and keep the extra in your fridge so you have a quick and easy lunch for the office.