YOUR SOLIN GENERATED RECIPE
Tuna and Egg Salad Cucumber Boats
Flaky tuna and creamy hard-boiled eggs are folded into a zesty Greek yogurt dressing and served in crisp, refreshing cucumber boats.
INGREDIENTS
3 ounce canned tuna
2 large eggs
2 medium English cucumbers
0.25 cup Greek yogurt
0.25 whole avocado
1 tbsp Dijon mustard
2 tbsp red onion
1 stalk celery
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh dill
PREPARATION
Place the eggs in a small saucepan, cover with water, bring to a boil, then cover and remove from heat for 10 minutes before peeling and chopping.
Slice the English cucumbers in half lengthwise and use a small spoon to scoop out the seeds, creating a hollow vessel for the filling.
In a medium mixing bowl, mash the avocado with the Greek yogurt, Dijon mustard, and lemon juice until the mixture is smooth and creamy.
Drain the tuna completely and add it to the bowl along with the chopped eggs, finely diced red onion, finely diced celery, sea salt, and black pepper.
Gently fold the ingredients together until well combined, then stir in the fresh chopped dill for a burst of herbal flavor.
Divide the tuna and egg salad evenly among the four cucumber halves, pressing down slightly to pack the filling into the boats.