A new recipe every day
For 4 people
180g / 6 oz of tinned tuna in brine
50g / 1 ¾ oz of corn
20g / ¾ oz of reduced-fat fromage blanc
1 box of small cooked and unshelled pink shrimps
½ a bunch of chives
Peel the cucumber and cut it into 4 equal pieces.
Grate the lemon for the zest.
Use a sharp spoon to hollow out the flesh and remove the seeds.
Place the drained tuna, fromage blanc, corn, and lime juice in a large bowl. Add a drizzle of olive oil, salt and pepper.
Crush the ingredients with a fork to obtain a homogenous mixture.
Place the preparation in the hollow of the cucumbers, add the lime zest, a few shrimps and snipped chives. Serve chilled.
Enjoy your meal!