Tuna Boats, 4/15/13
ACH Clinical Dietitian
NLR Fit 2 Live
1(6-ounce) can low-sodium tuna, packed in water
1(15 1/2-ounce) can white beans
1Tablespoon canola oil
1Tablespoon Dijon or country mustard
1/4 teaspoon groundblack pepper
1.Rinse cucumbers. Peel off skin every 1/4 inch, all the way around. Cutlengthwise. Scoop out the seeds with a small spoon.
2.Rinse lemon. Zest using the small holes of a box grater. Cut in half. In asmall 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 Tablespoonsof the lemon juice to beans. Mix with a fork.
7. Fill eachcucumber half with 1/4 tuna mixture. Serve.
1.For a snack or party food, cut cucumbers into thick slices. Do not removeseeds. Place a dollop of tuna mixture on top.
2.Add chopped bell pepper or celery for extra nutrition and crunch.
3. Try cannedsalmon, packed in water, instead of tuna.