Cut the cucumbers in half and then in half again, empty them of their pulp.
Stuff the cucumbers with chunks of primo sale, drained tuna and mint leaves.
Add a handful of chopped almonds and a drizzle of raw extra virgin olive oil.
Use the leftover pulp to enrich a rice salad or a bowl of legumes, or to refill the cucumbers in a vegan version.
Consume immediately to maintain freshness.
No-cook recipe, ideal for summer and to avoid food waste.
Italy, 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 |
| Fiber (g) | 0.93 |
| Sale (g) | 0.18 |
