This recipe provided by

Tuna Boats

Using cucumbers instead of bread or crackers makes this meal refreshing and a great choice for warmer months.
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Mains & Sides
Servings: 4 piece (pieces)
Calories: 230kcal


  • 2 Large cucumbers
  • 1 lemon
  • 2 green onions
  • 1 (6-ounce) can low-sodium tuna
  • 1 (15.5-ounce) can white beans
  • 1 tablespoon canola oil
  • 1 tablespoon Dijon or country mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


  • Rinse cucumbers. Peel off skin every ¼ inch, all the way around. Cut lengthwise. Scoop out the seeds with a small spoon.
  • Rinse lemon. Zest using the small holes of a box grater. Cut in half. In a small bowl, squeeze juice. Discard seeds.
  • Rinse and chop green onions.
  • Drain tuna. In a colander, drain and rinse beans.
  • In a medium bowl, mash beans lightly with a fork.
  • Add green onions, tuna, oil, mustard, salt, pepper, lemon zest, and 2 Tablespoons of the lemon juice to beans. Mix with a fork.
  • Fill each cucumber half with ¼ tuna mixture. Serve.


  • 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.
Serving size: 1 piece Total calories: 230 Total fat: 5 g Saturated fat: 0 g Carbohydrates: 28 g Protein: 20 g Fiber: 7 g Sodium: 410 mg


Calories: 230kcal | Carbohydrates: 28g | Protein: 20g | Fat: 5g | Sodium: 410mg | Fiber: 7g
JPMA, Inc.