Tuna Boats

Ingredients

• 2 large cucumbers
• 1 lemon
• 2 green onions
• 1 (6-ounce) can low-sodium tuna, packed in water
• 1 (15 ½-ounce) can white beans
• 1 Tablespoon canola oil
• 1 Tablespoon Dijon or country mustard
• 1/4 teaspoon salt
• ¼ teaspoon ground black pepper

Materials

• Box grater
• Can opener
• Colander
• Cutting board
• Fork
• Measuring spoons
• Medium bowl
• Sharp knife
• Small bowl
• Spoon
• Vegetable peeler

Instructions

1. Rinse cucumbers. Peel off skin every ¼ inch, all the way around. Cut lengthwise. Scoop out the seeds with a small spoon.
2. Rinse lemon. Zest using the small holes of a box grater. Cut in half. In a small bowl, squeeze juice. Discard seeds.
3. Rinse and chop green onions.
4. Drain tuna. In a colander, drain and rinse beans.
5. In a medium bowl, mash beans lightly with a fork.
6. Add green onions, tuna, oil, mustard, salt, pepper, lemon zest, and 2 Tablespoons of the lemon juice to beans. Mix with a fork.
7. Fill each cucumber half with ¼ tuna mixture. Serve.

Chef’s Notes

• For a snack or party food, cut cucumbers into thick slices. Do not remove seeds. Place a dollop of tuna mixture on top.
• Add chopped bell pepper or celery for extra nutrition and crunch.
• Try canned salmon, packed in water, instead of tuna.