Tuna Avocado Cucumber Boats (Print View)

Crisp cucumber boats loaded with zesty tuna and avocado salad. Fresh, satisfying low-carb lunch ready in 10 minutes.

# Components:

→ Main

01 - 2 large cucumbers
02 - 1 ripe avocado, diced
03 - 1 can (5 oz) tuna in water, drained

→ Vegetables & Herbs

04 - 2 tablespoons red onion, finely chopped
05 - 1 tablespoon fresh parsley or cilantro, chopped

→ Dressing

06 - 1 tablespoon lemon juice
07 - 1 teaspoon olive oil
08 - ½ teaspoon Dijon mustard
09 - Salt and freshly ground black pepper to taste

# Directions:

01 - Slice cucumbers in half lengthwise. Using a spoon, gently scrape out the seeds to create hollow boats for filling.
02 - In a mixing bowl, combine diced avocado, drained tuna, chopped red onion, and fresh parsley or cilantro.
03 - In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and freshly ground black pepper until emulsified.
04 - Pour dressing over the tuna-avocado mixture and gently fold until evenly combined, being careful not to break down the avocado.
05 - Spoon the filling evenly into the prepared cucumber boats, distributing the mixture equally among all pieces.
06 - Arrange on a serving plate and serve immediately, garnishing with additional fresh herbs if desired.

# Expert Advice:

01 -
  • Extremely quick to prepare with zero cooking time required.
  • Packed with healthy fats and 18g of lean protein per serving.
  • Light, refreshing, and ideal for weight loss goals.
  • Uses simple, wholesome ingredients you likely already have.
02 -
  • Select cucumbers that are firm to the touch to ensure the 'boats' hold their shape.
  • Use a small whisk or fork to emulsify the dressing thoroughly before combining.
  • Check the labels on your tuna and mustard to avoid potential allergen cross-contamination.
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