English cucumbers are ideal for these bright-tasting, bread-free sandwiches because they have fewer seeds than other varieties. To send this in a school lunch, pack the tuna and cucumber slices separately and let the kids assemble the sandwiches themselves.
- 3 tablespoon mayonnaise or vegan mayonnaise
- Grated zest of 2 lemons
- 1 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoon chopped bread-and-butter pickles
- 2 5-ounce cans tuna in water, drained
- 1 to 2 English cucumbers, peeled and sliced ¼ inch thick
- In a small bowl, add the mayonnaise, lemon zest, lemon juice, salt, pepper, and pickles. Stir to combine.
- Add the tuna, and combine with the lemon dressing. Taste, and adjust the seasonings, if needed.
- Assemble the cucumber sandwiches: Spread 1 tablespoon of tuna salad in the middle of 1 cucumber slice and top with a second slice. Repeat with the remaining cucumber slices until all of the tuna has been used. Serve.
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