Tuna and Chive Filled Cucumbers
This is a wonderful recipe for those long hot days of summer that are upon us now. It gives you the satisfaction of a good tuna salad sandwich but without any bread (you could of course always slice the cucumbers into thin rounds and sandwich this all between two slices of bladder safe bread or into a yummy pita pocket).
Look for canned tuna that lists no preservatives, MSG or other bladder irritants on the label, my favourite types are tuna in water and in olive oil (a popular Italian style) and adjust the seasonings and ingredients to your taste (why not try it with some fresh celery or diced red bell pepper).
Tuna and Chive Filled Cucumbers
2 large or 3 small cucumbers, peeled if required
1 can of tuna
¼ cup fresh chives, chopped (green onions can be used here instead)
2 tbsp creme fraiche or 1 ½ tbsp cream cheese thinned out with a few drops of milk
½ tsp celery salt
Freshly cracked black pepper and sea salt or kosher salt (or may find that the celery salt makes it salty enough for your taste) – both optional
Fresh parsley (I like flat leaf here), chopped (omit if you are sensitive to oxalates)
In a medium sized mixing bowl combine the tuna fish, creme fraiche (or cream cheese), chives (or green onions), celery salt and black pepper. Stir to combine; taste and adjust seasoning as needed.
Wash your cucumbers and peel, if needed. Slice each in half vertically (like a hot dog bun) all the way through. Using a tablespoon or melon baller gently remove the seeds and create a shallow dip in the cucumber flesh.
Slice each half into half horizontally (so that you'll have 4 or 6 halves all total, depending on the size of your cucumbers) and fill with equal amounts of the tuna mixture. Garnish each with a little bit of chopped fresh parsley and serve at once or chill, covered in the fridge for up to a day in advance.
Serves 2 as a light lunch or 4 as an appetizer