Ingredients
1 large English cucumber
1 ripe avocado
1 can tuna in water (drained)
1 tablespoon lemon juice
1 teaspoon olive oil
1 teaspoon dried dill
Salt to taste
Black pepper to taste
Instructions
Wash and dry the cucumber. Cut it in half lengthwise and scoop out the center to form two shallow bowls.
In a bowl, combine the drained tuna, lemon juice, olive oil, dried dill, salt, and black pepper. Mix well.
Stuff each cucumber half with the tuna mixture.
Top each half with slices or chunks of ripe avocado.
Chill for at least 10 minutes before serving for enhanced flavor and texture.
Notes
For added nutrition, sprinkle with chopped fresh herbs like parsley or chives.
You can prepare the boats ahead and store them in the refrigerator for up to 2 hours before serving.
Substitute lemon juice with lime juice or add a few drops of non-alcoholic vinegar for variation.
- Prep Time: 10
- Category: High Protein Snacks
- Method: No-Cook
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg