As soon as temperatures rise, we look for dishes that refresh without weighing down. Stuffed cucumbers tick all the boxes: fresh, simple, ready in thirty minutes without turning on the oven. They’re the summer starter you make on a Sunday lunch or take to a picnic without complicating life.
Ingredients :
- The cucumber — It’s the base. Choose firm, bright green ones, not too large — large cucumbers tend to be hollow and slightly bitter. Once hollowed out with a teaspoon, it forms a perfect natural receptacle for the filling.
- Tuna or surimi — 200 grams is enough for four people. Well-drained canned tuna gives a more pronounced marine flavor. Surimi is milder, slightly sweet. Both work very well together or separately depending on taste.
- Sweet corn — 150 grams from a can, well drained. The kernels add a sweet touch and a firm texture that contrasts pleasantly with the creamy mayonnaise. Without corn, the filling loses much of its character.
- Mayonnaise — It binds the filling and gives it creaminess. Add it gradually — two tablespoons for a light version, three or four for something more generous and creamy.
