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Cucumber Dill Tuna Boats

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Course Main Dish
Servings 4 Servings


  • 2 6-oz. tuna steaks grilled
  • 1/2 cup chopped pecans
  • 2 large scallions thinly sliced
  • 1/4 cup chopped fresh dill
  • 1 small rib celery diced
  • 1/4 cup diced red onion
  • Sea salt and freshly ground black pepper to taste
  • 1 teaspoon cayenne pepper
  • 1 tablespoon paprika
  • 1 ripe avocado peeled, pitted and mashed
  • 2 teaspoons fresh lemon juice
  • 4 large cucumbers


  • In a large bowl, mix together all the ingredients except for the cucumbers and set aside.
  • Cut the ends off of each cucumber and cut each cucumber in half vertically.
  • Using a spoon, scoop out the center of each cucumber section.
  • Cut each section in half and scoop the tuna mixture into the center groove of the cucumbers.
  • Serve at room temperature.
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