Ingredients
2 medium cucumbers
1 can (5.5 oz) tuna in water, drained
1/2 cup crumbled feta cheese
1/4 cup finely chopped red onion
1 tbsp drained capers
1 tbsp olive oil
1/2 cup Greek yogurt
1 tbsp fresh dill, chopped
1 lemon (grated zest + 2 tbsp juice)
Salt and pepper to taste
Instructions
Slice cucumbers in half lengthwise and use a spoon to remove pulp and create hollow boats
Combine tuna, feta, red onion, capers, olive oil, Greek yogurt, dill, lemon zest, and juice in a bowl
Season with salt and pepper, then gently mix until well combined
Spoon the tuna mixture into each cucumber boat
Chill briefly in refrigerator before serving enthusiastically
Notes
For extra crispness, chill cucumbers for 30 minutes before preparing
Substitute Greek yogurt with mayonnaise for a richer filling if preferred
Store leftovers in an airtight container with cucumber leaves for 1 hour maximum
- Prep Time: 15
- Category: Mediterranean Basics
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 cucumber boat
- Calories: 200
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 10mg