Tuna Salad Cucumber Boats

• 200 g raw Cucumber (7.1 oz raw)
• 85 g drained Canned tuna (3.0 oz drained)
• 30 g Nonfat Greek yogurt (2 tbsp)
• 10 g Light mayonnaise (⅔ tbsp)
• 4 g Dijon or yellow mustard (¾ tsp)
• 20 g raw Celery (0.7 oz raw)
• 12 g raw Red or white onion (0.4 oz raw)
• 5 g Lemon juice (1 tsp)
• 1 g raw Fresh dill (1¾ tbsp chopped)
• 0.3 g Black pepper (⅛ tsp)
• 0.4 g Salt (a pinch)

You'll need: Small spoon, Mixing bowl, Fork, Knife and cutting board.

Method

1. Hollow the cucumber boats

   Cut the cucumber in half lengthwise. Run a small spoon down the middle to scoop out the seeds, leaving a shell about 5 mm (¼ inch) thick. Pat the boats dry with a paper towel.

   Chop the scooped middle and stir a little into the tuna for extra crunch.

2. Mix the tuna salad

   Drain the tuna well and flake it with a fork. Finely dice the celery and onion. Fold the tuna together with the yogurt, mayonnaise, mustard, celery, onion, lemon juice, dill, pepper and salt until creamy but still chunky.

   Drain the tuna hard. Extra water makes the salad runny and the boats soggy.

3. Fill the boats

   Heap the tuna salad into the cucumber halves. Cut each half into 3 pieces for finger-food bites, or eat it whole with a fork.

   Fill them right before eating. Cucumber releases water within about 30 minutes.

Swaps

• Canned tuna, drained → Canned salmon, drainedRicher, with more omega-3; remove any bones.
• Cucumber → Mini sweet peppers, halvedSweeter and sturdier; slightly more calories.