I was a shy, brown haired, big eyed girl going to her first tea party. All dressed up in finery, hair (for once) neatly done, and a fluttery heart. When we got my new friend’s house, I saw fancy tables set up, one for the moms and another for the girls. Everyone else was dressed up too, looking slightly stiff, but more at ease than me, since I was the new girl to the group.
As we sat down to our table, one of the first things we ate was Cucumber Tuna Boats. I loved them. I don’t especially remember loving cucumber at that age, but the salty filling paired with the fresh crunchy cucumber was a really delicious combination. True, you did have to use your knife to saw through the cucumber, but it was worth every slice.
I hadn’t thought of Cucumber Tuna Boats in a long time, but I had a few lying around and a can of Tuna and it was meant to be. It was just Elena (my four year old) and I for dinner, so it made, along with some green beans, a light dinner after an afternoon of snacking. We both loved it.
In fact, I especially love this tuna filling. The Bubbie’s pickle relish is especially delicious, along with the crunchy celery hearts. For the mayonnaise you can use this recipe using Mary’s oil Blend, macadamia nut oil, or your choice of oil.
As a side note, how is everyone doing on the challenge? Our weekend went fine, though yesterday we got in our protein but not quite all of the vegetables needed. I am actually glad for the week to begin and to be back on track again! If you are on facebook, “like” me if you want to see what I am eating for each meal. By the way, often my meals look pretty low carb, but that’s because I just happen to be eating carbs more as snacks. 🙂
Cucumber Tuna Boats Serves 2
- 1 large cucumber
1 can of tuna (I used Wild Planet Wild Albacore Tuna)
2 tablespoons high quality mayonnaise
1 teaspoon mustard
1 tablespoon pickle relish (I used Bubbie’s Naturally Fermented)
1/4-1/3 cup finely cut celery from the celery heart with leafs
1) Peel the cucumber, and cut in half. Use a spoon to scrape out the seeds.
2) Mix the tuna with the mustard, mayonnaise, pickle relish, and celery. Spoon into the cucumber and sprinkle with any extra celery leaves for presentation. Enjoy.