This is my go-to, refreshing appetizer or patio lunch on a hot afternoon or evening. If you keep your pantry and fridge stocked with tuna, olive tapenade and yogurt, you can whip up a quick batch of these whenever you have fresh cucumbers in your CSA or growing in your garden. I have enjoyed many delicious cucumbers from Sustainable Harvest Farm in my weekly produce share this summer and this has been one of my favorite ways to enjoy them.

Ingredients:
1 (4 ounce) can solid white, no salt-added, Albacore tuna in water
2 tablespoons plain non-fat Greek yogurt
2 tablespoons mayonnaise
2 tablespoons olive tapenade
¼ teaspoon salt
1 large cucumbers, sliced

Directions:

1. Drain tuna and flake with a fork in a medium bowl.
2. Add yogurt, mayonnaise, olive tapenade and salt. Stir to evenly combine.
3. Use a small ice cream scoop or spoon to add dollops of tuna salad on each slice of cucumber.