Friday, February 24, 2012

Real Food Weekly Recipe: Cucumber Tuna Boats

I think it can be fun to re-think the 'sandwich'.  I was never a big fan of sandwiches or wraps.  Bread in these cases only serves as a vehicle for the yummier middle parts so why not find another vehicle and skip the carb coma.  Cucumber, celery and Bibb lettuce are excellent 'sandwich' makers.  One day last week, a can of tuna and a cucumber inspired Cucumber Tuna Boats.  My version uses lacto-fermented mayo and a bit of quinoa.  These make a great lunch option for kids too - a sandwich that won't get squished on the bus!  Another version of this is to use the tuna filling wrapped in nori sheets to eat like sushi rolls.  Quick, fresh, yummy.  




Cucumber Tuna Boats 
Serves 2
1 English cucumber
1 can tuna (I used Raincoast Tuna)
1 green onion, finely chopped
1 tbsp lacto-fermented mayonnaise (try this recipe)
1/2 tsp dried dill weed
1-2 dill pickles, finely chopped  (for store-bought lacto-fermented pickles try Bubbies brand)
1/2 celery stalk, finely chopped
1/4 cup cooked quinoa (optional)


Optional add-ins:
1 hard boiled egg, mashed
1/4 of an avocado, mashed


Cut the cucumber in half down the middle.  Scrape out the seeds.
Mix together the tuna, onion, mayonnaise, dill, pickes, celery and quinoa.  Spoon into the cucumber.  
Garnish with celery leaves or a dash of paprika.  

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