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Spicy Tuna Salad Cucumbers

Spicy Tuna Salad Cucumbers

Crisp cucumber rounds topped with creamy, spicy tuna salad and sesame seeds.

Active time
15 min
Total time
15 min
Servings
4
Difficulty
easy
Cuisine
American, Asian
Meal type
Salad, Snack
Diets
Halal, Keto, Low Carb, Pescatarian

Instructions

  1. Step 1

    Trim the cucumbers and cut them crosswise into rounds about 1 cm thick. Arrange the rounds on a serving platter.

    Ingredients used: 2.0 piece Cucumber

    Cookware: Chef Knife, cutting board, serving platter

  2. Step 2

    Drain the tuna thoroughly in a fine-mesh strainer, then transfer it to a medium bowl and break it into flakes.

    Ingredients used: 280.0 gr Tuna

    Cookware: fine mesh strainer, medium bowl, spoon

  3. Step 3

    Thinly slice the scallions and add them to the tuna.

    Ingredients used: 2.0 piece Scallion

    Cookware: Chef Knife, cutting board, medium bowl

  4. Step 4

    Add the mayonnaise, Sriracha, soy sauce, and lime juice. Stir until evenly combined.

    Ingredients used: 15.0 ml Lime Juice, 60.0 gr Mayonnaise, 10.0 ml Soy Sauce, 15.0 ml Sriracha

    Cookware: medium bowl, spoon

  5. Step 5

    Spoon the spicy tuna salad evenly onto the cucumber rounds.

    Cookware: serving platter, spoon

  6. Step 6

    Sprinkle with the sesame seeds and serve immediately.

    Ingredients used: 8.0 gr Sesame Seed

    Cookware: serving platter

Nutrition (Estimated)

Basis
serving
Calories
239.32 kcal
Protein
17.87 g
Carbohydrates
5.52 g
Fat
15.88 g
Fiber
0.96 g

Food safety

Caution: moderate

Keep the tuna and finished cucumber bites refrigerated at 4°C or below. Do not leave them at room temperature for more than 2 hours, or more than 1 hour in conditions above 32°C. Refrigerate leftovers promptly and consume within 2 days.

Risk factors

  • Ready-to-eat tuna salad requires temperature control.
  • Cut produce and mayonnaise-based mixtures can deteriorate if held warm.