Tuna Boats


Tuna Boats

Cooking Matters
This is a cool, tasty meal or snack when it’s too hot to cook. Canned fish is a great pantry staple and goes further with the addition of white beans. The result is a creamy, protein-rich filling for cucumbers, sandwiches or lettuce leaves.
Prep Time 15 minutes
Course Appetizer, Salad, Side Dish, Veggie Side-Dish
Cuisine American
Servings 4
Calories 230 kcal


  • 2 large cucumbers
  • 1 lemon
  • 2 green onions
  • 1 (5-ounce) can light tuna, packed in water
  • 1 (15.5-ounce) can white beans
  • 1 tablespoon canola oil
  • 1 tablespoon Dijon or country mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  • Wash all produce. If desired, peel off skin of cucumber every 1/4 inch all the way around. Cut in half lengthwise and scoop out seeds with a small spoon, leaving at least a 1/4 inch shell.
  • Zest lemon using the small holes of a grater. Cut in half and squeeze out juice, discarding seeds. Reserve 2 tablespoons.
  • Chop green onions.
  • Drain tuna. Drain and rinse beans.
  • In a medium bowl, lightly mash the drained beans.
  • Add the green onions, tuna, oil, mustard, salt, pepper, lemon zest and reserved lemon juice. Mix well.
  • Fill each cucumber half with 1/4 of the mixture.


Smart Shopping Tips
  • Select cucumbers with firm, shiny skin that doesn’t look wrinkled.
  • Choose light tuna packed in water instead of oil for fewer calories. Light tuna is usually less expensive.  Store brands are also cheaper than national brands.
Cooking & Serving Tips:
  • This recipe can be made into appetizers. Serve the filling on thick cucumber slices or crackers.
  • Add chopped sweet peppers or celery for added crunch.
  • Canned salmon can be used in place of tuna.
  • Zucchini or sweet peppers can be used for the “boats.” The filling can also be used for sandwiches or in pita pockets.
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