Paleo Lemon-Oregano Mediterranean Tuna Cucumber Boats
Total time15 min
Prep time15 min
Cook time0 min
5.0(21)
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Learn more →Ingredients
4 servings
For the cucumber boats
- 4 medium english cucumbers
For the tuna filling
- 3 cans (5 oz each) tuna packed in olive oil, drained
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 2 tbsp fresh oregano leaves, finely chopped
- ⅓ cup pitted kalamata olives, roughly chopped
- ¼ cup sun-dried tomatoes (oil-packed), drained and finely chopped
- ¼ cup red onion, finely diced
- ¼ tsp crushed red pepper flakes
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Trim the ends from each cucumber and halve them lengthwise. Use a small spoon or melon baller to scoop out the seeds and a shallow channel of flesh, leaving a sturdy 1/4-inch wall all around to hold the filling.
- 2
Pat the scooped cucumber halves dry with paper towels and set them cut-side up on a cutting board or serving platter.
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