PREP TIME: 5 minutes


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%