For the past 2 weeks we’ve been harvesting fresh cucumbers from our garden almost daily. This year we’ve had a great crop of fresh cucumbers! I’ve made and canned several variety of pickles and relish. We’ve been chopping them up and tossing them into salads too!
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Last week I made cucumber boats and stuffed them with creamy tuna salad. You can use any tuna salad recipe that you like. To make the cucumber boats…you’ll wash the cucumbers until they’re squeaky clean. Cut a little bit off each end. Then slice them into halve width wise and then again lengthwise. One cucumber will yield 4 boats. Use a spoon and hollow out the inside of the cucumber. I toss the seeds. The pieces of the cucumber flesh I chop up into small pieces and toss into the tuna salad.
For the tuna salad I drain a can of tuna. Use a fork to break the tuna chunks down into smaller pieces. I add reduced-fat mayonnaise, chopped onion, a little bit of chopped celery, chopped cucumber, chopped tomatoes, one hard-boiled egg (chopped up), salt, ground black pepper and a little bit of parsley. Stir everything together. Cover the bowl and refrigerate for at least 1 hour to allow it to get cold.
Spoon your favorite tuna salad into the prepared cucumber boats. If you have corn cob serving plates or dishes…use those to serve the cucumber boats. It makes for a nice presentation and keeps them from rolling around. Serve immediately. They taste best after the tuna salad has been chilled for awhile.
A very easy to prepare recipe that is healthy and low carb. Great for those watching their weight and a GREAT way to use up some extra goodies from the backyard garden.
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