Ingredients
8 oz Cream cheese, softened
2 cans (5 oz each) Canned tuna in water, drained
1 large English cucumber (or Persian)
2 tablespoons Fresh dill, chopped
1 tablespoon Lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon Garlic powder
Salt and black pepper, to taste
Instructions
1. Prepare the Filling: In a medium bowl, combine softened cream cheese, drained tuna, chopped dill, lemon juice, Dijon mustard, and garlic powder. Mix until creamy. Season with salt and pepper.
2. Prepare the Cucumber: Peel the cucumber. Using a vegetable peeler, slice it lengthwise into long, thin ribbons. Aim for 10-12 ribbons. Pat each ribbon completely dry with a paper towel.
3. Assemble the Log: Lay cucumber ribbons side-by-side on plastic wrap, slightly overlapping. Spread a thin, even layer of tuna filling over the strips, leaving a 1/2-inch border at one short end.
4. Roll & Chill: Roll the cucumber strips up tightly from the short end using the plastic wrap to assist. Wrap the log tightly in the plastic wrap, twisting ends. Chill for at least 2 hours until firm.
5. Slice & Serve: Unwrap and use a sharp knife (ideally dipped in hot water and wiped dry) to slice into 1/2-inch thick pinwheels. Arrange on a platter and serve immediately.
Notes
Pro-Tips:
• Remove Seeds: Use a spoon to scrape out the seeded core of the cucumber to prevent soggy pinwheels.
• Dry Well: Pat cucumber ribbons completely dry before spreading filling.
• Chill Time: Chilling for at least 2 hours is essential for clean slicing.
Variations:
• Herb Swap: Substitute dill with fresh chives or parsley.
• Spicy Kick: Add a dash of hot sauce or red pepper flakes to the filling.
• Greener Option: Use large lettuce leaves instead of cucumber ribbons for a lower-carb alternative.
- Prep Time: 20
- Category: Appetizer
- Method: No-Cook
- Cuisine: Contemporary