Description
Tuna Cucumber Boats are a fresh and easy recipe that combines tuna salad with crunchy cucumber for a healthy and satisfying dish.
Ingredients
Scale
- 4 medium cucumbers washed and dried
- 4 5 oz cans wild tuna drained
- 4 stalks celery finely diced
- 1/2 large yellow onion finely diced
- 1 cup plain Greek yogurt
- 2 tsp French mustard (choose gluten-free for gluten-free version)
- 3/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp fresh dill finely chopped
- Green onion sliced
Instructions
- In a bowl, add the tuna. Make sure you drain it first. Using a fork, mash it as finely as possible.
- Add in the celery, onion, Greek yogurt, French mustard, salt, black pepper and dill. Combine well.
- Slice the cucumbers in the middle lengthwise. With a spoon, scoop out some of the insides of the cucumber to make space for the tuna mixture.
- Scoop the tuna mixture onto the cucumbers. Garnish with chopped green onion.
Notes
- This recipe can be made gluten-free by using gluten-free mustard.
- Feel free to modify the ingredients based on your taste preferences.
- Best served fresh, but leftovers can be refrigerated for a short period.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 Boat
- Calories: 180
- Sugar: 2g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 30mg