Mediterranean Tuna Salad with Cucumber Boats

A gluten-free Mediterranean-inspired tuna salad served in cucumber boats for a refreshing and light lunch.

Ingredients

• 2 cans (170 g each), drained Flaked or Chunk Light Tuna
• 2 tbsp Salad Dressing
• 2, thinly sliced Green Onions
• 1/2 lemon (juiced) Lemons
• 2, halved lengthwise Mini Seedless Cucumbers
• 1/4 cup (finely diced) Red Onion
• 1/4 cup (halved) Kalamata Olives
• 2 tbsp (chopped) Fresh Parsley
• 1/2 tsp Dried Oregano
• 1/4 tsp Garlic Powder
• to taste Salt
• to taste Black Pepper

Instructions

1. Drain the tuna well to avoid a watery salad.
2. In a bowl, gently combine tuna, salad dressing, lemon juice, finely diced red onion, thinly sliced green onions, halved Kalamata olives, and chopped parsley.
3. Add dried oregano and garlic powder for an enhanced Mediterranean flavor profile.
4. Season with salt and pepper to taste.
5. Cut the cucumbers in half lengthwise and scoop out some of the seeds to create a boat shape.
6. Fill the cucumber boats generously with the tuna salad mixture.
7. Serve immediately for the best flavor and texture. If packing for lunch, consider adding the tuna salad to the cucumber boats just before eating to prevent the cucumbers from becoming soggy.

Cuisine: Mediterranean

Suitability: gluten-free

Prep Time: 20 mins

Cook Time: 0 mins

Serving Size: 4

Meal Type: lunch