Tuna Salad Finger Sandwiches

Serves: 1 Time: 15 minutes

Ingredients:

• 1 cucumber

• 1 can of wild caught tuna

• 2 tbsp of light mayo

• 1/2 tsp garlic powder

• 1/4 tsp salt 1

• /4 tsp pepper

• 1 stick of celery (diced)

Toppings:

• 1 tbsp mayo

• 1 tbsp Sriracha

Directions:

• Wash your cucumber and slice your cucumber into 1/4 inch thick circles.

• Slice your celery down the center into two long pieces and than dice those pieces into small bits.

• Place your mayo and Sriracha into a bowl and whisk until combined, then set aside.

• Open your can of tuna and pour it into a small bowl.

• Add your mayo, the diced celery, garlic powder, salt and pepper to the tuna and mix it together well, breaking apart the tuna so the mixture is spreadable.

• Place your cucumber circles on a place spaced out and put 1 tbsp of your tuna mixture on half of the cucumber circles.

• Take the other half of the cucumber circles and place it on top of the tuna mixture to form mini cucumber tuna sandwiches!

• Drizzle your Sriracha aioli on top of your sandwiches.

• Enjoy!

Notes:

• Rolls will last in the refrigerator for 3-5 days.