Cucumber boats with tuna salad

Siberian summer is special. It does not look like summer in southern latitudes, although we have the same heat as in the south. This year our summer is very peculiar. During the day there is a merciless heat, and at night it is only + 10-12 ... And in smart books they write that for good growth of vegetables, a night temperature of +15 is needed. And if we consider that my gardener level is "-1" on a five-point scale, it becomes clear why every vegetable, berry or edible blade of grass causes such delight in me. With a lot of effort, after reading a bunch of clever treatises, I finally got 6 of my cucumbers. Is it possible to put such wealth into a banal cucumber salad with sour cream? You can and should! But 6 gherkins won't make a lot of salad. Therefore, I made "a lot" of boats so that there would be enough for everyone.

Ingredients

• small cucumbers 12 pcs.
• tuna in its own juice 250 g
• hard-boiled eggs 2 pcs.
• a small bunch of dill
• green onion feathers 3-4 pcs.
• mayonnaise 2 tablespoons
• salt, freshly ground pepper

Directions

1. Cut the cucumbers in half, spoon out the pulp with a spoon. Salt the resulting "boats" and turn the cut down on paper towels to drain excess liquid. Finely chop the flesh of the cucumbers, put in a sieve or colander, salt and leave to drain. Peel and chop the eggs.
2. Tear off the leaves from the dill, save the stems. Finely chop dill and green onions, mix with eggs and mayonnaise. Throw the tuna on the same sieve as the cucumbers, let the liquid drain. Mix tuna and cucumber pulp with egg mass, salt and pepper, if necessary.
3. Arrange the salad over the cucumber boats. Slice the dill stalks very thinly, sprinkle or fill the "boats" and serve.