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

A Home Kitchen for a Professional Chef

Patti Dann, owner of vegan bakery Café Indigo, recently installed the kitchen of her dreams at home.

Insalata di Pera e Pecorino (Pear and Pecorino Cheese Salad)

Serves 4

Pear Cake

Makes one 8- or 9-inch cake

Tuscan Tile-Makers Stew

Serves 4–6

Roasted Pear and Apple Stacks

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


October 2018


  • Sun
  • Mon
  • Tue
  • Wed
  • Thu
  • Fri
  • Sat
30 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 02 03
Edit ModuleShow Tags
Edit ModuleShow Tags