Tuna Stuffed Cucumbers
|Cucumbers||2 , peeled and halved lengthways|
|Black pepper||To Taste|
|Canned tuna fish||4 Ounce, drained, flaked (125 Gram)|
|Cooked ham||4 Ounce, diced (125 Gram)|
|Hard-boiled eggs||2 , finely chopped|
|Cream cheese||2 Ounce (50 Gram)|
|Pickled onions||4 , finely chopped|
|Prepared mustard||1 Tablespoon|
Scoop the seeds from the cucumber using the point of a teaspoon.
Cut away some of the flesh, leaving a shell about 6 mm/1/4 in thick.
Rub the cucumber shells with salt and leave for 15 minutes.
Meanwhile, mix together the tuna fish, ham, eggs, cream cheese, pickled onions, mayonnaise, mustard and salt and pepper to taste.
Rinse the cucumber shells in cold water and wipe dry with kitchen paper towels.
Fill each half with the tuna fish mixture and place the halves together again.
Wrap in foil and chill for at least 2 hours before the picnic.
To serve, slice crosswise on a slant into 2.5 cm/1 in thick slices.