Tuna Cucumber Boats

Crunchy cucumber boats loaded with creamy seasoned tuna salad, ready in 10 minutes flat. ♡

This recipe works because the cool, crisp cucumber replaces bread while adding a satisfying crunch that pairs perfectly with the creamy tuna filling. Greek yogurt keeps it lighter than mayo-heavy versions without sacrificing any of the richness.

Grab a couple of cucumbers and a can of tuna. Mix, scoop, fill, and eat. This is the easiest high-protein snack or lunch you’ll ever make. Let’s make it together.

Ingredients

Tuna Cucumber Boats

• 2 cans (5 oz each) tuna, drained
• 3 large English cucumbers
• 1/4 cup Greek yogurt
• 2 tbsp mayonnaise
• 1 stalk celery, finely diced
• 2 tbsp red onion, finely diced
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Optional add-ins:

• Capers
• Everything bagel seasoning
• Sliced cherry tomatoes
• Pickled jalapeños

How to Make Tuna Cucumber Boats

1. Mix. Combine drained tuna, Greek yogurt, mayo, celery, red onion, lemon juice, and dill in a bowl. Season with salt and pepper. Fold gently so the tuna stays chunky.
2. Prep. Cut cucumbers in half lengthwise. Use a small spoon to scoop out the seeds, creating a shallow channel down the center.
3. Fill. Spoon the tuna mixture generously into each cucumber half. Pack it in so it holds together.
4. Garnish. Sprinkle with a pinch of paprika and extra dill. Cut each cucumber half into 2 to 3 pieces if you want bite-sized portions.
5. Serve. Eat immediately for maximum crunch, or chill 15 minutes to let the flavors meld together.

Tips

• English cucumbers work best because they have fewer seeds and thinner skin.
• Drain the tuna really well. Press it with a fork against a strainer to get all the liquid out.
• The Greek yogurt and mayo combo gives the best texture. All yogurt makes it too tangy, all mayo makes it too heavy.
• Scoop the seeds but don’t go too deep or the boats won’t hold the filling.
• Make the tuna mixture up to a day ahead. Fill the cucumbers right before serving so they stay crisp.

Variations

• Add a spoonful of Dijon mustard for a sharper flavor.
• Use canned salmon instead of tuna for an omega-3 boost.
• Sprinkle everything bagel seasoning on top for extra crunch and flavor.
• Mix in diced avocado for a creamy, healthy fat upgrade.
• Go spicy with sriracha mayo and pickled jalapeños.

FAQ

Tuna Cucumber Boats

Crunchy cucumber boats filled with a creamy, seasoned tuna salad for a quick high-protein snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 3

Ingredients Method Notes

Ingredients

  

• – 2 cans tuna drained
• – 3 large English cucumbers
• – 1/4 cup Greek yogurt
• – 2 tbsp mayonnaise
• – 1 stalk celery finely diced
• – 2 tbsp red onion finely diced
• – 1 tbsp lemon juice
• – 1 tbsp fresh dill
• – Salt and pepper

Method

 

1. Mix. Combine tuna, yogurt, mayo, celery, onion, lemon juice, and dill.
2. Prep. Halve cucumbers lengthwise, scoop out seeds.
3. Fill. Spoon tuna mixture into cucumber halves.
4. Garnish. Sprinkle with paprika and extra dill.
5. Serve. Eat immediately or chill 15 minutes.

Notes

– Drain tuna thoroughly for best texture.

– Fill cucumbers right before serving to keep them crisp.

– Make tuna mixture up to 1 day ahead.

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