Along with the plethora of zucchini that I have in my garden, I also planted cucumbers this year. I had dreams of making them all into pickles, but when the crop comes in steadily but slowly, it’s hard to know if I could bank up enough to make a big batch of pickles at once, y’know?
Aside from making pickles and the occasional cucumber salad, I don’t have a huge backup of cucumber recipes. I’ve been cutting them up to put on sandwiches and dipping slices into hummus, but I needed a good way to use up a couple of cucumbers STAT the other day.
Since I had just made zucchini boats, I thought “why not cucumber boats?!” While I jumped back and forth between tuna salad and chicken salad, I’m really glad I went with the tuna salad. For one, it’s been ages since I’ve made tuna salad. And why? It’s so good! It also seemed to fit just perfectly with the cucumber.
This ended up being a super refreshing, light, and healthy lunch. I loved the combination of the cucumber and tuna salad. While I kept the cucumbers long, you could definitely cut them in half to serve smaller portions, or as an appetizer.
- 9 ounces tuna packed in water
For the tuna salad:
- 2 tablespoons mayonnaise
- 1/4 cup plain yogurt
- juice from 1/2 lemon
- 1 tablespoon fresh chopped parsley
- 1 shallot finely diced
- salt and pepper to taste
- 2 cucumbers sliced lengthwise and insides scooped out
- additional chopped parsley for garnish
- Combine all tuna salad ingredients together in a bowl.
- Spoon into cucumber boats.
- Top with parsley.
- Serve and enjoy!