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Serves: 4
Prep Time: 5 min.
Cook Time: 10 min.

| 2 | large cucumbers |
| 1 | lemon |
| 2 | green onions |
| 16 oz can | low-sodium tuna, packed in water |
| 15.5 oz can | white beans |
| 1 Tbsp | canola oil |
| 1 Tbsp | Dijon mustard |
| 1/4 tsp | salt |
| 1/4 tsp | ground black pepper |
1. Rinse cucumbers. Cut lengthwise.
2. Rinse lemon. Cut in half. In a small bowl, squeeze juice. Discard seeds.
3. Rinse and chop green onions.
4. Drain tuna. In a colander, drain and rinse beans.
5. In a medium bowl, mash beans lightly with a fork.
6. Add green onions, tuna, oil, mustard, salt, pepper, and 2 tablespoons of lemon juice to beans. Mix with a fork.
7. Fill each cucumber half with 1/4 tuna mixture. Serve.
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