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      Tuna Boats, 4/15/13

      Meg Green

      ACH Clinical Dietitian

      NLR Fit 2 Live

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      2large cucumbers

      1lemon

      2green onions

      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

      1/2teaspoon salt

      1/4 teaspoon groundblack pepper

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      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.

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      CHEF'S NOTES

      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.

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