Prepared by: Tammy Roberts,
University of Missouri Extension
March 23, 2014
Yield: Makes 4 servings, 1/2 cucumber and 6 ounces of filling
- 2 large cucumbers
- 1 lemon
- 2 green onions
- 1 (6-ounce) can low-sodium tuna, packed in water
- 1 (15 ½-ounce) can white beans
- 1 Tablespoon canola oil
- 1 Tablespoon Dijon or country mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Rinse cucumbers. Peel off skin every ¼ inch, all the way around. Cut lengthwise. Scoop out the seeds with a small spoon.
- Rinse lemon. Zest using the small holes of a box grater. Cut in half. In a small bowl, squeeze juice. Discard seeds.
- Rinse and chop green onions.
- Drain tuna.
- In a colander, drain and rinse beans.
- In a medium bowl, mash beans lightly with a fork. Add green onions, tuna, oil, mustard, salt, pepper, lemon zest, and 2 Tablespoons of the lemon juice to beans. Mix with a fork.
- Fill each cucumber half with ¼ tuna mixture.
Nutrition information per 1/4 cup serving
Total Fat: 4.5g
Saturated Fat: 0g
Source: Share Our Strength's Cooking Matters for Adults®
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to hthttp://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.p>
Last update: Monday, March 10, 2014