Description
Tuna Cucumber Boats are a refreshing and nutritious low-carb appetizer or light lunch. Crisp cucumber halves are filled with a creamy, flavorful tuna salad combining mayonnaise, Dijon mustard, lemon juice, and fresh herbs. This easy no-cook recipe is protein-packed, quick to prepare, and ideal for meal prepping a healthy snack or meal.
Ingredients
Tuna Salad Filling
- 2 (5-ounce) cans tuna, drained
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons finely diced celery
- 2 tablespoons finely diced red onion
- 1 tablespoon chopped fresh dill or parsley
- Salt and black pepper, to taste
Cucumber Boats
- 2 large cucumbers
- Paprika, for garnish (optional)
Instructions
- Prepare the cucumbers: Slice the cucumbers in half lengthwise. Using a spoon, carefully scoop out the seeds to create hollow boats that will hold the tuna filling.
- Make the tuna salad: In a mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, lemon juice, finely diced celery, red onion, chopped fresh dill or parsley, salt, and black pepper. Mix thoroughly until all ingredients are well combined and the mixture has a creamy consistency.
- Assemble the boats: Spoon the prepared tuna salad evenly into each cucumber half, filling the hollowed centers generously.
- Garnish and serve: Sprinkle with paprika and additional fresh herbs if desired to add color and flavor. Serve immediately or chill in the refrigerator before serving for a cooler, refreshing bite.
Notes
- For a lighter version, substitute Greek yogurt for mayonnaise.
- Add chopped pickles or capers to the tuna salad for an extra burst of flavor.
- To maintain the freshest texture, store the tuna filling separately and assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
