Tuna Boats

Three crisp fresh cucumbers tuna salad boats on a plate.

Recipe by:
Cooking Matters

Serving Size

Serves 4, 1/2 cucumber and 6 ounces filling per serving

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
  • ¼ 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

Nutritional Information

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.

Tuna Boats

Three crisp fresh cucumbers tuna salad boats on a plate.

Recipe by:
Cooking Matters

Serving Size

Serves 4, 1/2 cucumber and 6 ounces filling per serving

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
  • ¼ 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

Nutritional Information

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.