Tuna Cucumber Boats with White Beans

Ingredients

• 2 large English cucumbers (700 g)
• 4 cans water-packed tuna, drained (480 g)
• 1 cup cooked cannellini beans (170 g)
• 3/4 cup Greek yogurt (180 g)
• 1 tablespoon olive oil (14 g)
• 1 tablespoon Dijon mustard (15 g)
• 1 lemon, zested and juiced (90 g)
• 2 celery stalks, finely diced (90 g)
• 2 tablespoons chopped dill (8 g)
• 2 tablespoons chopped parsley (8 g)
• 2 scallions, sliced (30 g)
• 1/2 teaspoon fine salt (3 g)
• 1/4 teaspoon black pepper (0.5 g)

Instructions

1. Shape boats. Cut cucumbers lengthwise and crosswise into eight pieces. Scoop out soft seed channels while leaving sturdy bases and sides. Pat every cavity and cut surface thoroughly dry.
2. Mix dressing. Whisk yogurt, oil, Dijon, lemon zest, lemon juice, salt, and pepper. Crush one-third of the beans into this mixture until the base becomes thick and textured.
3. Add crunch. Stir celery, dill, parsley, and scallions into the dressing. Add tuna and remaining whole beans, then fold gently until coated while broad flakes and intact beans remain visible.
4. Check. Lift a rounded spoonful; it should hold without spreading. If loose, drain any collected liquid and fold once more, taking care not to break down the tuna further.
5. Serve or pack. Mound filling evenly into all eight cucumber boats for immediate serving, keeping the rounded tops low enough for the pieces to remain stable. Finish with reserved parsley and pepper. For later lunches, divide two boats and one-quarter of the filling into separate compartments of each container. Keep a dry towel beneath the cucumber and assemble only when ready to eat.

Notes

• Leave at least 1/4 inch of cucumber flesh along the base and sides for strength.
• Drain tuna and beans thoroughly so the yogurt mixture remains moundable.
• Refrigerate separated components for 3 days; replace any damp towel and do not freeze the filling or cucumber boats.

Nutrition Facts