Cool As A Stuffed Cucumber

August 8, 2011

It’s always about the tomatoes. Ever hear anyone rave about the cucumbers that are growing in their gardens? Praise for them is rare, but cucumbers really deserve better. After all, there is a lot more you can do with them besides add them to a tossed salad or make dainty cucumber sandwiches.

Try stuffing them with tuna and chickpeas for a cool summer entrée. How about cold cucumber soup with a hint of mint? Always refreshing. Add them to a vegetable smoothie or sauté them with red onion and garlic for a nice side to fish or poultry. Make a cucumber chutney. Now that’s cool.

Stuffed Cucumber Boats

Serves 4

One 6 ounce can tuna in olive oil
1 cup caned chickpeas, rinsed well and drained
1 small red onion thinly sliced
2 tablespoons toasted pine nuts
1 tablespoon minced thyme
1 tablespoon minced tarragon
juice of one lemon
salt and pepper to taste
2 large cucumbers, peeled, cut in half lengthwise and seeds scraped out with a small spoon

In a bowl combine the tuna with the oil, chickpeas, onion, pine nuts, thyme, tarragon and lemon juice and mix well. Add salt and pepper to taste.

Divide and fill the cavities of the cucumbers with the mixture. Cover and allow to stand at room temperature for an hour before serving. Or they can be refrigerated hours ahead and brought to room temperature at least an hour before serving.

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