Stuffed Cucumber Boats

Serves 4

Light and refreshing stuffed cucumber boats are a welcome change from more traditional heavier salads. Thyme and tarragon add just the right flavor to perk up this healthy salad.


1 6-ounce can tuna in olive oil, flaked

1 cup canned chickpeas, well drained

1 small red onion, minced

2 tablespoons toasted pine nuts

2 tablespoons minced thyme

1 tablespoon minced tarragon

Juice of 1 lemon

Salt and pepper, to taste

2 large cucumbers, peeled, cut in half lengthwise and seeds scraped out with a small spoon

Fresh thyme, for garnish


1. In a bowl, combine the tuna with its oil, chickpeas, onion, pine nuts, minced thyme, tarragon and lemon juice, and mix well. Add salt and pepper.

2. Divide the mixture and fill the cavities of the cucumbers. Cover and allow to marinate at room temperature for 1 hour before serving. 

3. Garnish with fresh thyme.

Note: You can also make the boats ahead of time and refrigerate several hours. Bring to room temperature at least 1 hour before serving.

More of Mary Ann Esposito's recipes you may be interested in

Cool Salads for a Hot Summer

Add grilled chicken, steak or seafood to an assortment of fresh greens, and you have a perfect summertime meal!

Grilled Radicchio Salad

Serves 4

Little Gem Salad

Serves 4

Escarole and Lentil Salad

Serves 4

Fennel and Fig Salad

Serves 4
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags


August 2018


  • Sun
  • Mon
  • Tue
  • Wed
  • Thu
  • Fri
  • Sat
29 30 31 01 02 03 04
05 06 07 08 09 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30 31 01
Edit ModuleShow Tags
Edit ModuleShow Tags