This is definitely a make on Sunday, keep it in your fridge all week kind of dish. It's low carb, high protein and cucumbers stay fresh in the fridge for days - even after being cut up!
Photo Credit: Pinterest
Ingredients
2 tsp poppy seeds
3 tbsp rice vinegar
1 tbsp sugar
2 tbsp extra-virgin olive oil
2 cucumbers, halved lengthwise and cut into ¼" moons
3 celery stalks, cut into ¼" pieces, inner leaves reserved
2 cans (5 oz each) solid white tuna in water, drained
Salt and pepper
Instructions
In a medium bowl, stir together poppy seeds, vinegar, sugar, and oil.
Add cucumbers, celery, and tuna; season with salt and pepper.
Toss well to coat. Sprinkle with leftover celery leaves and serve immediately.
Recipe by Von Thun Farms at https://vonthunfarms.com/cucumber-celery-salad-with-tuna/