Tuna Cucumber Sandwiches

Tuna Cucumber Sandwich

This is week 2 of our family weight loss challenge and Laura is ahead of her parents! I can’t tell you how difficult it has been for me to reduce the amount of refined carbohydrates in my diet. Instead of using my favorite, sourdough bread, I replaced it with an organic English cucumber. To make it more decorative, I peeled it making strips. Substituting bread with cucumber is such a refreshing way to enjoy a sandwich during the summer months. It is a great alternative for those who have to watch their blood sugar.

I love making my tuna salad with albacore, packed in water with no added salt or preservatives. To it I added bread and butter pickles for the sweet-sour taste, red onion for “bite,” and celery for saltiness and crunch. To reduce calories and fat, I used 50% yogurt and 50% mayonnaise. You won’t be able to taste the difference! I have to say that my version of a sandwich classic was a success with my “picky” family!

Tuna Cucumber Sandwich

Tuna Cucumber Sandwich


  • 1 organic English cucumber, cut in half lengthwise, “scooped” seeds out, and sliced into four 2½ to 3-inch portions. (Peeling is optional).
  • Shredded organic romaine lettuce (approximately 2 leaves)
  • 1 can (5 ounce) albacore tuna packed in water
  • 5 slices organic bread and butter pickles, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 1 small organic celery stalk, finely chopped
  • 2 tablespoons organic nonfat plain yogurt
  • 2 tablespoons organic mayonnaise
  • Sea salt
  • Freshly ground pepper


  1. In  a medium bowl, combine tuna, pickles, onion, celery, yogurt and mayonnaise together with a fork. Add salt and pepper to taste. Mix thoroughly.
  2. Add shredded lettuce to bottom half of cucumber. Add the tuna salad and top with the other cucumber half. Repeat three more times. Makes 4 sandwiches/2 per serving.



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