If you’re looking for a refreshing and light meal or starter, look no further. These cucumber boats are simple and quick to make but they taste great and have a nice and crunchy texture. Protein and veggies in a compact, bite-sized chunks? What more could you want from an appetizer?
Tuna Salad In Cucumber Boats
- 1 can Water-packed tuna (drained)
- 1/2 Green apple (diced)
- 2 Celery stalks (diced)
- 1/2 Red onion (small, diced)
- 3 tbsp Green olives (sliced, get the clean kind and watch out for gluten)
- 1 Avocado (small mashed)
- 3 tbsp Parsley (fresh chopped)
- 1/2 tbsp Garlic powder
- Salt and pepper (to taste)
- 1 Cucumber (large)
Drain tuna and add it to a medium sized bowl.
Once the apple, celery, onion, and olives have been diced, add them to the tuna.
Mash the avocado in a small bowl. Using a spatula, add it to the tuna mix.
Sprinkle the tuna mix with parsley, garlic powder, salt, and pepper to taste, and mix well.
Using a potato peeler, remove the skin from the cucumber and chop off the ends.
Cut the cucumber into thirds and the slice each third in half lengthwise down the middle.
Using whatever utensil works best (I used a knife but some people prefer spoons), remove the seeds from the center of the cucumbers.
Stuff the cucumber boats with tuna salad.
Garnish with more fresh parsley if desired.
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