Instructions
Follow the steps and taste along the way.
Prepare the cucumber boats
Wash the cucumber, cut it in half lengthwise, and scoop out the soft, seedy center with a spoon. Finely chop any firm cucumber flesh and leave it to drain in a sieve. Set the cucumber halves aside, cut-side up.
Chop the crunchy ingredients
Cut the celery into small dice, finely chop the red onion, and chop the parsley. Drain the tuna thoroughly and break it into smaller pieces with a fork.
Mix the dressing and filling
In a bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and black pepper. Add the white beans and mash about one-third of them with a fork so the filling holds together. Stir in the tuna, celery, onion, drained cucumber flesh, and parsley.
Fill and serve
Taste the filling and divide it evenly among the cucumber halves. Serve immediately, while the cucumber is still firm and the celery crunchy. Spoon in the filling gently so the whole beans do not break apart.
