Tuna Avocado Cucumber Boats
Crisp cucumber halves filled with a creamy tuna and avocado mixture, seasoned with lemon and herbs for a light, refreshing no-cook lunch.
Ingredients
- 2 English cucumber, halved lengthwise
- 5 oz canned tuna in water, drained
- 1 ripe avocado, diced
- 2 tbsp red onion, finely diced
- 2 tsp fresh lemon juice
- 2 tsp extra-virgin olive oil
- 2 tsp fresh dill, chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Use a small spoon to scoop a shallow channel down the center of each 2 halved lengthwise English cucumber to create a boat shape.
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2
In a bowl, combine 5 oz drained canned tuna in water, 1 diced ripe avocado, 2 tbsp finely diced red onion, 2 tsp fresh lemon juice, and 2 tsp extra-virgin olive oil. Gently fold together, keeping some avocado chunks intact.
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3
Season the filling with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, then stir in 2 tsp chopped fresh dill.
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4
Spoon the tuna-avocado filling evenly into each cucumber boat.
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5
Serve immediately.