High Protein Spicy Tuna Cucumber Salad

Ingredients (raw weights)

• 450 g cucumber (mini/Persian), raw
• 190 g tuna, light, canned in water, drained
• 15 g jalapeño, raw
• 30 g green onion/scallion, raw
• 10 g cilantro, raw
• 62 g Greek yogurt, plain, nonfat, as sold
• 22 g mayonnaise, light, as sold
• 16 g mustard, as sold
• 0.5 g salt, dry
• 0.8 g black pepper, dry
• 30 g vinegar, as sold
• 21 g soy sauce, reduced sodium, as sold
• 24 g sriracha, as sold
• 4.5 g sesame oil, as sold
• 9 g sesame seeds, dry

Steps

1. 1.Thinly slice 4-5 Persian cucumbers for crunch and volume. Add it to a large bowl or serving dish.
2. 4.Finally, let’s dress it up. Instead of straight mayo, I mixed 4 tbsp greek yogurt and 1.5 tbsp of mayo to add the creaminess 1 tbsp yellow or dijon mustard, a couple pinches of salt & pepper, 2 tbsp rice vinegar, 1.5 tbsp soy sauce or tamari, 1 to 2 tbsp sriracha. Optional you can add 1 tsp sesame oil for more flavor, though not required. And add 1 tbsp sesame seeds for a little more crunch.
3. 5.Toss it up, and enjoy on its own, in between a pack of seaweed sheets, or scoop it over some bell pepper lettuce, or sourdough.