Originally published on March 30, 2014
Being a type of fish that I know will always be good for me and will never cause me to break out in an allergic reaction, I love tuna. But still, I overlook it far too often. This dish however, is one that I’ve been making for years and one that not only looks cute, but also really packs a punch. Not only is it super flavourful, but just one portion of these (in the serving size you see above anyway,) will really fill you up. And another bonus? You get to have all the goodness of tuna, without all that white bread.
Ingredients:
1 can tuna, drained and separated into flakes
1 English cucumber
Juice of 1 lemon
1 stalk of celery, very finely diced
1/4 red onion, very finely diced
1/2 cup mayonnaise
1 tablespoon dried dill
Salt
Pepper
1 tablespoon fresh basil, parsley, or dill, chopped (optional)
Directions:
1.) Slice cucumber, lengthwise, evenly down the centre. Using a spoon, scrape out all the seeds.
2.) In a small bowl combine the tuna, lemon juice, celery, red onion, dried dill, mayonnaise, and salt and pepper. Go very easy on the salt, taste, and add more if needed. I find it’s way too easy to over-salt tuna, which can really ruin the dish. Stir all ingredients together until they’re fully combined, and then scoop evenly into the hollowed-out cucumber. Cut into individual serving sizes and store in the fridge for about an hour. You don’t really have to store it in the fridge if you need the boats right away, but I find letting them chill makes the tuna taste a lot better, and gives all the flavours a chance to marry. Just before serving, sprinkle the fresh herb over top.
3.) Serve and enjoy!