A fresh and fun idea, perfect for a summer appetizer or a light lunch without turning on the stove!
Step 1 of 4: Cut the cucumbers in half and then in half again, and hollow out the flesh.
Step 2 of 4: Fill the cucumbers with pieces of primo sale, drained tuna and mint leaves.
Step 3 of 4: Add a handful of chopped almonds and a drizzle of extra virgin olive oil, raw.
Step 4 of 4: Use the leftover flesh to enrich a rice salad or a bowl of legumes, or to refill the cucumbers in a vegan version.
Recipe by MescolaBene
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains lactose · Contains nickel · Allergens detected: Fish, Milk, and Tree nuts
| Average values | Per serving365 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,444 kJ345 kcal | 396 kJ95 kcal |
| Fat | 24.6 g | 6.74 g |
| of which saturated fatty acids | 9.78 g | 2.68 g |
| Carbohydrates | 5.26 g | 1.44 g |
| of which sugars | 5.11 g | 1.4 g |
| Fibre | 3.39 g | 0.93 g |
| Protein | 24.31 g | 6.66 g |
| Salt | 0.66 g | 0.18 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
