Tuna Cucumber Boats

Tunafish in cucumber boats on a serving board.

These Tuna Cucumber Boats are a refreshing, high-protein snack that's satisfying, easy, and ready in 10 minutes! Gluten-free, dairy-free.

Course Appetizer, Main Course, Snack

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 469kcal

Author Tessa

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

US Customary - Metric

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.

Notes

Storage: It's best to store the cucumbers and salad separately as the cucumbers will seep water into the tuna over time. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition