Mashed white beans lend a creamy texture to this mayo-free tuna salad, while Dijon, green onions, and lemon add some kick.
|Serving size:||1 filled tuna boat|
|Prep time:||20 minutes|
|Total time:||20 minutes|
Recipe sourced from Share Our Strength's Cooking Matters
2 large cucumbers
2 tablespoons lemon juice (about 1 lemon)
2 green onions, diced
2 5 ounce cans tuna in water, drained
1 15.5 ounce can no salt added white beans (navy, Great Northern, cannellini, etc.), drained and rinsed
1 tablespoon olive oil OR vegetable oil
1 tablespoon Dijon
1/2 teaspoon salt
1/4 teaspoon black pepper
- Before you begin, wash your hands, surfaces, utensils, tops of cans, and produce.
- Cut cucumbers lengthwise and scoop out seeds with a spoon.
- Zest the entire lemon by scraping it across the small holes of a box grater and collecting the skin. Cut the lemon in half and squeeze the juice into a medium bowl.
- Add the beans to the bowl and mash with a fork.
- Add green onion, tuna, oil, mustard, salt, black pepper, and lemon zest to the beans. Mix to combine.
- Evenly divide the tuna mixture between the 4 cucumber halves.
- To enjoy this dish as a finger food snack, cut cucumbers into thick slices and place a dollop of tuna mixture on top of each slice.
- Add chopped bell pepper or celery for extra color and crunch.
- Try canned salmon, packed in water, instead of tuna for a different flavor.