Cut the cucumbers in half and then in half again, and hollow out the flesh.
Fill the cucumbers with pieces of primo sale, drained tuna and mint leaves.
Add a handful of chopped almonds and a drizzle of extra virgin olive oil, raw.
Use the leftover flesh to enrich a rice salad or a bowl of legumes, or to refill the cucumbers in a vegan version.
Consume immediately to keep them fresh.
No-cook recipe, ideal for summer and to avoid food waste.
Italia, Lazio
| Energy (kcal) | 94.57 |
| Carbohydrates (g) | 1.43 |
| of which sugars (g) | 1.39 |
| Fat (g) | 6.73 |
| of which saturates (g) | 2.69 |
| Protein (g) | 6.66 |
| Fibre (g) | 0.93 |
| Salt (g) | 0.18 |
