Tuna Boats

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Recipe by:

Cooking Matters

Serving Size

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


  • 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


  • Box grater

  • Can opener

  • Colander

  • Cutting board

  • Fork

  • Measuring spoons

  • Medium bowl

  • Sharp knife

  • Small bowl

  • Spoon

  • Vegetable peeler

Nutritional Information

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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.