Description
A refreshing, low-carb appetizer or light lunch featuring creamy avocado and savory tuna stuffed into crisp, hollowed-out cucumber boats.
Ingredients
Scale
- 2 large English cucumbers
- 2 cans (5 oz each) tuna, drained
- 1 ripe avocado, pitted and peeled
- 1 tablespoon fresh lemon juice
- 2 tablespoons red onion, finely diced
- 2 tablespoons celery, finely diced
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Slice the English cucumbers into thirds lengthwise and scoop out the seeds with a spoon to create hollow boats.
- Drain the canned tuna thoroughly by pressing it against the lid.
- Mash the avocado in a bowl with a fork until smooth, then stir in the lemon juice.
- Fold the drained tuna into the avocado mixture until evenly combined.
- Stir in the finely diced red onion, celery, and chopped parsley.
- Season the mixture with salt and black pepper to taste.
- Spoon the filling generously into the cucumber boats, pressing down slightly for a neat look.
- Serve immediately or garnish with paprika.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American