Breadless cucumber tuna sandwiches

Ingredients:

• 2 cans (150g each) tuna in water, drained
• 2 long cucumbers
• 1 tbsp red wine vinegar
• 1/2 tsp Dijon mustard
• 1 tbsp. l. olive oil
• 1/4 tbsp. low-fat yogurt without additives
• 1/4 cup chopped dill
• 1/4 cup celery leaves
• 2 tablespoons mayonnaise
• 2 green onions, sliced
• 1 stalk celery (inner part), thinly sliced
• 1/2 tsp lemon zest
• 1/2 cup alfalfa sprouts

Preparation:

1. Cut the cucumbers in half lengthwise, and use a spoon to scoop out the seeds and some of the pulp, shaping them into a boat shape. Discard the seeds and pulp. Prick the inside of the cucumber halves several times with a fork. In a medium bowl, combine the vinegar, mustard, 1/8 teaspoon of salt, and a couple of grinds of pepper. Slowly add the oil, mixing constantly. Spread a small amount of this mixture on the inside of each cucumber.
2. In a bowl with the remaining vinaigrette, combine the yogurt, dill, celery leaves and stalk, mayonnaise, green onions, lemon zest, 1/4 teaspoon salt, and a couple of grinds of pepper. Add the tuna and toss to combine.
3. Assemble the sandwichesFill two cucumber halves with tuna salad and add 1/4 cup alfalfa. Top with the remaining cucumber halves. Cut each sandwich in half and wrap in waxed paper (this will prevent juices from leaking).