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
- Cut the cucumber in half lengthwise, scoop out the seeds, and then cut each piece in half crosswise. Set aside.
- Place the remaining ingredients in a medium-sized bowl and mix until incorporated.
- 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%