A Fresh, 5-Minute Lunch You’ll Love!
Welcome aboard! As someone who literally lives on a boat, I can tell you that anything boat-related has a special place in my heart. That love extends to the kitchen, where turning fresh vegetables into edible ‘boats’ is one of my favorite tricks for a quick, healthy, and perfectly balanced meal. It’s a fantastic way to pack in your veggies without even trying!
Forget the bread and say hello to these crisp, cool, and crunchy Tuna Salad Cucumber Boats. They’re a refreshing, low-carb take on a classic tuna sandwich, ready in just five minutes with no cooking required. They follow the same easy principle as my Creamy Spinach Zucchini Boats and Hummus Celery Boats—simply hollow out a veggie and pile it high with delicious fillings. If mayonnaise isn’t your thing, no problem! A zesty herby vinaigrette works just as beautifully for a lighter, tangier twist.
Ingredients
• SERVES: 1PREP TIME: 5 minutesCOOK TIME: —
• 1 English cucumber, about 12 in / 30.5 cm long
• 1 5-oz / 142 g can flaked tuna in water, drained
• 1 dill pickle, finely diced
• 3 tablespoons mayonnaise
• 2 tablespoons finely diced red onion
• 2 teaspoons finely chopped fresh parsley
• 1 teaspoon lemon juice
• 1 clove garlic, minced
• ½ teaspoon Dijon mustard
Instructions
1. Prepare the boats: Cut the cucumber in half lengthwise. Use a spoon to gently scoop out the seeds, creating a hollow channel. Cut each half crosswise to make four cucumber ‘boats’.
2. Mix the filling: In a medium-sized bowl, combine the drained tuna, diced pickle, mayonnaise, red onion, parsley, lemon juice, minced garlic, and Dijon mustard. Stir until everything is evenly incorporated.
3. Assemble and serve: Spoon the tuna mixture generously into the hollowed-out cucumber boats, piling it high. Arrange on a plate and enjoy your fresh and easy meal immediately!
Nutritional Information
• Per serving, made with homemade mayonnaise
• Calories: 527
• Total Fat: 34.4 g
• Saturated Fat: 4.5 g
• Cholesterol: 83 mg
• Sodium: 1054 mg
• Carbohydrates: 12.7 g
• Dietary Fiber: 4.2 g
• Net Carbs: 8.5 g
• Protein: 41.7 g
• Macros: 59% Fat, 10% Carbs, 31% Protein
Pro Tips
• For a mayo-free or egg-free version, simply replace the mayonnaise with an equal amount of a zesty vinaigrette or your favorite egg-free mayo.
• To make this recipe low-FODMAP, swap the red onion for 1 sliced green onion (green parts only) and omit the garlic.
• Don’t stop at cucumbers! This tuna salad is also delicious stuffed into hollowed-out bell peppers, ripe tomatoes, or crisp romaine lettuce cups.
• For meal prep, you can make the tuna salad mixture ahead of time and store it in an airtight container in the fridge for up to 3 days. Just scoop and serve when you’re ready to eat.
FAQ
Q: Can I make these tuna cucumber boats without mayonnaise
A: Yes, you can easily make a mayo-free version. The recipe suggests replacing the mayonnaise with an equal amount of a zesty vinaigrette or your favorite egg-free mayo for a lighter, tangier twist.
Q: How long can I store the tuna salad
A: For meal prep, you can make the tuna salad mixture ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Assemble the boats just before serving to keep the cucumber crisp.
Q: What other vegetables can I use instead of cucumber
A: This tuna salad is very versatile. Besides cucumbers, it’s also delicious stuffed into hollowed-out bell peppers, ripe tomatoes, or used as a filling for crisp romaine lettuce cups.
Q: Is this recipe low-carb
A: Yes, with only 8.5 grams of net carbs per serving, these Tuna Salad Cucumber Boats are an excellent low-carb lunch option that replaces bread with fresh cucumber.
