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, 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 |
