Ingredients
Two 5-ounce cans light tuna (15% mercury)
2 cups peeled and sliced cucumber
100g (about 3/4 cup) full-fat cottage cheese
1 cup halved cherry tomatoes
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh dill (or parsley), finely chopped
Salt and pepper to taste
Optional garnish: 1 orange bell pepper, thinly sliced
Instructions
Drain tuna with paper towels to remove excess moisture
Thinly slice cucumbers using a mandoline or vegetable peeler
In small bowl, whisk olive oil, lemon juice, herbs, salt and pepper
Divide cucumbers and cherry tomatoes between two plates
Place drained tuna over vegetables
Garnish with cottage cheese crumbles and optional bell pepper
Drizzle dressing over each plate
Notes
Use fresh cucumbers cut from whole fruit for best texture
Store leftovers refrigerated in airtight containers for up to 3 days
High-quality canned white albacore tuna recommended
Replace lemon juice with lime for tropical twist
- Prep Time: 10
- Category: Low Calorie Meals
- Method: No-Cook
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving (about 550g)
- Calories: 340
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 95mg