Tuna Boats, 4/15/13 - KATV - Breaking News, Weather and Razorback Sports

Tuna Boats, 4/15/13

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Meg Green

ACH Clinical Dietitian

NLR Fit 2 Live

 

2 large cucumbers

1 lemon

2 green onions

1 (6-ounce) can low-sodium tuna, packed in water

1 (15 ½-ounce) can white beans

1 Tablespoon canola oil

1 Tablespoon Dijon or country mustard

½ teaspoon salt

¼ teaspoon ground black pepper

 

1. Rinse cucumbers. Peel off skin every ¼ inch, all the way around. Cut lengthwise. Scoop out the seeds with a small spoon.

2. Rinse lemon. Zest using the small holes of a box grater. Cut in half. In a small 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 Tablespoons of the lemon juice to beans. Mix with a fork.

7. Fill each cucumber half with ¼ tuna mixture. Serve.

 

CHEF'S NOTES

1. For a snack or party food, cut cucumbers into thick slices. Do not remove seeds. Place a dollop of tuna mixture on top.

2. Add chopped bell pepper or celery for extra nutrition and crunch.

3. Try canned salmon, packed in water, instead of tuna.

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