SERVES 1

    PREP TIME: 5 minutes

    COOK TIME: —

    I’m a fan of boat things, so much so that my little family lives on a boat! But really, shaping your vegetables into boats—like I did with the Creamy Spinach Zucchini Boats (here) and the Hummus Celery Boats (here)—is an easy way to make a quick meal with balanced macros and to get your veggies in at the same time. You can turn just about any vegetable into a boat—bell pepper, cucumber, zucchini, celery, eggplant, butternut squash, lettuce. Heck, there’s a whole cookbook dedicated to the art of the edible vegetable boat.

    If you don’t want to use mayonnaise in this recipe, replace it with an equal amount of Herby Vinaigrette & Marinade (here).

    1 English cucumber (about 12 in/30.5 cm long)

    1 (5-oz/142-g) can flaked tuna packed in water, drained

    1 dill pickle, finely diced

    3 tablespoons mayonnaise

    2 tablespoons finely diced red onions

    2 teaspoons finely chopped fresh parsley

    1 teaspoon lemon juice

    1 clove garlic, minced

    ½ teaspoon Dijon mustard

    1. Cut the cucumber in half lengthwise, scoop out the seeds, and then cut each piece in half crosswise. Set aside.
    2. Place the remaining ingredients in a medium-sized bowl and mix until incorporated.
    3. Spoon the tuna mixture into the hollowed-out cucumber pieces, piling it high. Set on a plate and enjoy!

    make it EGG-FREE:

    Use egg-free mayonnaise (see recipe on here) or Herby Vinaigrette & Marinade (here).

    make it LOW-FODMAP:

    Replace the red onions with 1 green onion, sliced, and omit the garlic.

    Per serving, made with homemade mayonnaise:

    calories: 527 | calories from fat: 310 | total fat: 34.4 g | saturated fat: 4.5 g | cholesterol: 83 mg

    sodium: 1054 mg | carbs: 12.7 g | dietary fiber: 4.2 g | net carbs: 8.5 g | sugars: 7.7 g | protein: 41.7 g

    FAT : 59%
    CARBS : 10%
    PROTEIN : 31%