Stuffed cucumber with tuna salad

Ingredients for 4 servings:

• 2 large cucumbers
• 2 cans of tuna, in its own juice
• 1 small cup of yogurt
• 1 tbsp tomato ketchup
• 1 small can of corn
• 1 bell pepper(s), finely diced, also possible from the jar
• 1 onion(s), finely diced
• 1 bowl of cress
• 2 tomatoes
• salt and pepper
• 1 clove(s) garlic, optional
• 4 peppers, mild, finely chopped
• dill
• possibly olive oil
• chili powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash, peel, halve, and core the cucumbers. Cut the cucumbers into 10 to 15 cm long pieces. Season with salt and pepper and sprinkle with dill. Set aside. While the cucumbers are simmering, drain the tuna and mix with the other ingredients. Season to taste with salt, pepper, chili, and half of the cress. Arrange the cucumbers on a large platter and fill with the tuna. If you like, you can also slice a few finely sliced ​​onions over the top. Sprinkle the remaining cress over the top as a garnish. I then drizzle with a few drops of olive oil.