Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Hector Sanchez

How to Make It

Step 1    

In a blender, puree the coarsely chopped cucumber with the yogurt, water, curry, cayenne and 1 1/2 tablespoons of the lemon juice. Season with salt and black pepper and refrigerate.

Step 2    

Heat 1 teaspoon of the olive oil in a small skillet. Add the tuna and cook over high heat for 2 minutes, turning once; cut into 1/4-inch dice. Toss with the diced cucumber, tomato, shallot, chives, parsley, 2 teaspoons of olive oil and 1/2 tablespoon of lemon juice. Season with salt and black pepper. Pour the soup into bowls, top with the tuna and serve.

Notes

One Serving 136 cal, 4.6 gm fat, 0.9 gm saturated fat, 8 gm carb, 1 gm fiber.

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