A fresh and fun idea perfect for a summer appetizer or a light lunch without turning on the stove!
Cut the cucumbers in half and then in half again, empty them of their pulp.
Stuff the cucumbers with chunks of primo sale, drained tuna and mint leaves.
Add a handful of chopped almonds and a drizzle of raw extra virgin olive oil.
Use the leftover pulp to enrich a rice salad or a bowl of legumes, or to refill the cucumbers in a vegan version.
Consume immediately to maintain freshness.
No-cook recipe, ideal for summer and to avoid food waste.
Italy, Lazio
| Energy (kcal) | 87.77 |
| Carbohydrates (g) | 1.18 |
| of which Sugars (g) | 1.12 |
| Fat (g) | 5.97 |
| of which Saturates (g) | 1.18 |
| Protein (g) | 6.86 |
| Fiber (g) | 1.17 |
| Sale (g) | 9.15 |
