Stuffed Cucumber Boats
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.