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|
Serve with cut-up vegetables like bell peppers or broccoli and light ranch dressing
Recipe sourced from Share Our Strength's Cooking Matters
2 large cucumbers
2 green onions, diced
2 (6 ounce) cans low-sodium tuna packed in water
1 (15 ½ ounce) can white beans
1 tablespoon oil, canola or vegetable
1 tablespoon Dijon or country mustard
½ teaspoon salt
¼ teaspoon ground black pepper
- Before you begin wash your hands, surfaces, utensils and vegetables.
- Cut cucumbers lengthwise and scoop out the seeds with a small spoon.
- Zest the entire lemon using the small holes of the box grater. Cut lemon in half. In a small bowl, squeeze juice. Discard seeds.
- Drain tuna and set aside.
- In a colander, drain and rinse beans.
- In a medium bowl, mash beans lightly with a fork.
- Add diced green onions, tuna, oil, mustard, salt, pepper, lemon zest, and 2 tablespoons of the lemon juice to beans. Mix with fork.
- Use a spoon to fill each cucumber half with ¼ of the tuna mixture.
- For a snack or party food, 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.