These Tuna Cucumber Boats are a refreshing, high-protein snack that's satisfying, easy, and ready in 10 minutes! Gluten-free, dairy-free.
The Perfect Quick & Filling Lunch
These tuna cucumber boats are perfect for those moments when you're suddenly hit with a hunger pang and need food ASAP. The fresh, crisp cucumber is the ideal vessel for holding the creamy tuna-mayo filling. With a little dill, garlic powder and lemon juice, a simple tuna salad becomes a delicious light lunch or high-protein snack.
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Ingredients and Substitutions
Cucumbers - Are halved and the seeds scooped out to form the crunchy 'boat'. Regular, English or Persian cucumbers can all be used.
Canned tuna - I like to use tuna which has been packed in olive oil as it's so flavorful. For a lighter take, use tuna packed in brine or spring water instead.
Mayonnaise - Either regular or vegan mayo work great here to add a creamy texture.
Lemon juice - Balances the creaminess of the mayo and loosens the mixture slightly. Freshly squeezed lemon juice is best but bottled works in a pinch.
Dill - Fresh or dried dill can be used to add a delicious herbal flavor. If you're not a fan of dill, try using parsley or chives instead.
Garlic powder - Enhances the savory flavors here. Fresh garlic isn't recommended as its flavor can be too strong.
Salt and black pepper.
How to Make Tuna Cucumber Boats
Step 1: Slice the cucumbers in half lengthwise. Use a spoon to gently scoop out the seeds from the center of each cucumber half, creating a shallow well for the filling.
Step 2: In a medium bowl, combine the tuna, mayo, lemon juice, dill, garlic powder, black pepper, and salt. Stir until well combined.
Step 3: Divide the tuna mixture evenly among the cucumber halves. Serve immediately, or chill for 15-20 minutes before serving.
Variations
Use the same cucumber boat format and try out some different flavor options:
- Replace the dill with sliced green onions, swap mayo for sriracha mayo. Sprinkle the boats with toasted sesame seeds.
- Add finely diced celery and apple for crunch.
- Stir in a handful of sweetcorn and some finely diced shallot.
- Mix in some chopped dill pickles and a splash of pickle brine.
Recipe tips
- Chilling the boats before serving gives the flavors a chance to mingle.
- Don't overmix the tuna-mayo as this will break down the tuna too much, giving it a mushy texture.
- No cucumbers? You can serve the same tuna mixture in lettuce leaves or halved red peppers (seeds removed).
- Serve with these easy oat crackers or gluten-free cheez its!
FAQs
As cucumbers have such a high water content, they can seep water into the tuna filling over time. So it's best to assemble these just before serving. You can also pat the cucumbers dry with paper towels before stuffing which can remove a little extra moisture.
This is a matter of personal preference and also depends on the type of cucumbers you use. Regular cucumbers tend to have a thicker skin so you may want to peel them. English or Persian cucumbers are thin-skinned so tend to be served unpeeled.
Yes! You can use canned salmon on place of the tuna in this recipe. Just make sure you remove any bones before mixing in the other ingredients.
You can compost or discard these or save them to add to a smoothie or juice.
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📖 Recipe
Tuna Cucumber Boats
Ingredients
- 2 large regular cucumbers
- 2 x 5-ounce cans tuna in olive oil, drained
- 2 tablespoons vegan mayo or regular mayo
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Slice the cucumbers in half lengthwise.
- Use a spoon to gently scoop out the seeds from the center of each cucumber half, creating a shallow well for the filling.
- In a medium bowl, combine the tuna, mayo, lemon juice, dill, garlic powder, black pepper, and salt. Stir until well combined. Season with additional salt and pepper if desired.
- Divide the tuna mixture evenly among the cucumber halves. Serve immediately, or chill for 15-20 minutes before serving.
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