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Tuna-Cucumber Crunch


  • 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


  • 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.

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