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Cucumber Tuna Boats Recipe

Cucumber Tuna Boats Recipe

For a refreshing summer meal, you can't beat this creamy tuna salad mounded into cucumber halves. Hard-cooked eggs make the salad extra hearty, and the crispness of the cucumber is delightful. It's an extra-special luncheon entree or light supper. -Mildred Stubbs, Hamlet, North Carolina
TOTAL TIME: Prep/Total Time: 15 min. YIELD:3 servings

Ingredients

  • 3 medium cucumbers
  • 1 can (6 ounces) tuna, drained and flaked
  • 2 hard-cooked eggs, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup diced celery
  • 1/4 cup Miracle Whip
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon finely chopped onion
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt

Directions

  • 1. Cut cucumbers in half lengthwise; remove and discard seeds. Cut a thin slice from bottom of cucumber if necessary so they sit flat. In a bowl, combine the remaining ingredients. Spoon into the cucumbers. Serve immediately. Yield: 3 servings.

Nutritional Facts

1 serving (2 each) equals 381 calories, 24 g fat (7 g saturated fat), 185 mg cholesterol, 940 mg sodium, 15 g carbohydrate, 4 g fiber, 26 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.