Serves 4, 1/2 cucumber and 6 ounces of filling
2 large cucumbers
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 serving: Calories 230 ; Total Fat 4.5g ; Saturated Fat 0g; Cholesterol 15mg; Sodium 410mg ;Carbohydrate 28g ;Dietary Fiber 7g;Protein 20g
(Source: Share Our Strength’s Cooking Matters Program)