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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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