Tuna Salad Cucumber Boats

Ingredients

• 2 cans (5 oz / 142 g each) tuna in water, drained
• 1/4 cup (57 g) nonfat Greek yogurt
• 1 large cucumber
• 2 tbsp red onion, minced (optional)
• 1/2 lemon (optional)
• 1 tsp Dijon mustard, salt and pepper

How to make it

1. Prep everythingOpen and drain the 2 cans (5 oz / 142 g each) of tuna well, pressing the lid down to squeeze out the water. Mince the red onion very small, about 1/8 inch (3 mm), until you have 2 tbsp. Squeeze the juice from the 1/2 lemon and remove any seeds.
2. Mix the tuna saladIn a medium bowl, combine the tuna, 1/4 cup (57 g) Greek yogurt, onion, 1 tsp Dijon mustard and the lemon juice. Mash and stir with a fork until the tuna breaks into small flakes and everything is creamy. Season with salt and pepper and taste.
3. Hollow the cucumberCut the ends off the large cucumber, then halve it lengthwise. Run a teaspoon down the middle of each half to scoop out the seeds, leaving a shallow channel like a little boat.
4. Fill the boatsPat the inside of the cucumber dry with a paper towel. Pack the tuna salad firmly into each half, pressing it down with the back of the spoon.
5. Slice and serveCut each filled half crosswise into 2 to 3 inch (5 to 7.5 cm) pieces so they are easy to pick up. Serve right away. If prepping ahead, keep the tuna salad and cucumber separate in the fridge for up to 2 days and fill just before eating.