Cucumbers

PURCHASE

Choose dark green, firm cucumbers. It should feel heavy for its size when picked up.

KEEP

Cucumbers can be stored in a plastic bag in the refrigerator for up to a week.

PREPARE

Rinse cucumbers under cool water prior to eating or using in a recipe.

RECIPE

Tuna Boats

2 Large cucumbers

1 Lemon

2 Green onions

6 ounces Tuna (can, low sodium in water)

15½ ounces Canned white beans

1 tablespoon Canola oil

1 tablespoon Dijon or country mustard

½ teaspoon Salt

¼ teaspoon Black pepper

1. Rinse cucumbers. Peel off skin every ¼ inch, all the way around. Cut in half lengthwise. Scoop out the seeds with a small spoon.
2. Rinse lemon and zest. Cut in half. In a small bowl, squeeze juice. Discard seeds.
3. Rinse and chop green onions.
4. Drain tuna.
5. In a colander, drain and rinse beans.
6. In a medium bowl, mash beans lightly with a fork.
7. Add green onions, tuna, oil, mustard, salt, pepper, lemon zest and 2 tablespoons of the lemon juice to beans. Mix with a fork.
8. Fill each cucumber half with ¼ tuna mixture. Serve.

View this recipe and more information at USDA's Seasonal Produce Guide - cucumbers.