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Cucumber Boats

Ingredients

  • 1 6oz can tuna in olive oil
  • 1/2 cup chickpeas
  • 1 small red onion minced
  • 2 tbsp minced walnuts
  • 1 tbsp minced thyme
  • 1 tbsp minced tarragon
  • 1 lemon juice and zest
  • salt and pepper to taste
  • 2 large cucumbers peeled, cut in half lengthwise and seeds scraped out with a small spoon

Directions

  1. In a bowl combine the tuna with the oil, chickpeas, onion, nuts, thyme, tarragon and lemon juice and mix well. Add salt and pepper to taste.
  2. 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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