Ingredients
1 medium cucumber
2 ripe avocados
1 can (5 oz) water-packed tuna, drained
1/4 cup plain Greek yogurt
1 tbsp lemon juice
1 clove garlic, minced
1 tbsp chopped fresh dill
1/4 cup red onion, finely chopped
Salt and pepper to taste
Optional: hot sauce or cayenne pepper
Instructions
Slice cucumber into 1/4-inch thick rounds and halve lengthwise
In a bowl, mash avocados with a fork until chunky
Mix drained tuna with Greek yogurt, lemon juice, garlic, dill, and red onion
Season with salt, pepper, and optional cayenne
Stack avocado slices on cucumber halves in overlapping layers
Top with a small spoonful of tuna mixture on each stack
Notes
Store leftovers in an airtight container in the fridge for up to 1 day
Avoid overmixing tuna for better texture
Use fresh cucumber for crispness
Vegan option: Substitute tuna with mashed chickpeas
- Prep Time: 15
- Category: High Protein Snacks
- Method: No-Cook
- Cuisine: Modern Healthy
- Diet: High-Protein, Low-Carb (optional)
Nutrition
- Serving Size: 1 stack
- Calories: 260
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg