Tuna-Cucumber Crunch

Ingredients:

• 1/8 cup non-dairy milk, like macadamia nut or soy
• 1/4 cup sunflower oil
• 1/4 tsp salt
• 1/2 tsp dried dill OR 2 tsp fresh dill (alt. use parsley)
• 1 large cucumber
• 1 can of tuna, packed in oil, drained

Method:

• Bring non-dairy milk and oil to room temperature.
• Put non-dairy milk in a food processor that has a pour spout/opening.
• Start food processor.
• Slowly drizzle sunflower oil into the “milk.” The two liquids should emulsify effortlessly this way.
• Add salt after all oil is added to the food processor.
• Add dill (or parsley) to the food processor.
• Once ingredients are combined, turn off the food processor.
• Wash and peel the cucumber.
• Cut cucumber in half length-wise and remove seeds with a spoon.
• Dice the cucumber (or slice, if preferred) and then toss in the creamy vegan sauce.
• Add tuna and mix well.
• Serve immediately or chill.

Serves: 1

Fat + protein + low carb.