Tuna Boats
Mashed white beans lend a creamy texture to this mayo-free tuna salad, while Dijon, green onions, and lemon add some kick.
Ingredients
- 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
Equipment & Utensils
- Box grater
- Can opener
- Cutting board
- Medium bowl
- Knife
- Spoon
- Fork
- Measuring spoons
Instructions
- 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.
Tips
- 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.
Nutrition Facts
Serving Size
1 filled tuna boat
Per serving
Amount
Calories
250
Total Fat
4.5g
Sodium
660mg
Total Carbohydrate
28g
Protein
26g
Recipe sourced from Share Our Strength's Cooking Matters
