Need a fresh, satisfying snack or a light meal that’s bursting with crunch and creamy goodness? Look no further than these Tuna Cucumber Boats! This easy recipe transforms simple ingredients into little edible canoes packed with a zingy tuna salad, perfect for beating lunchtime boredom or impressing your friends at your next get-together.
Why You’ll Love This Recipe
- Ridiculously Fast: You can whip up these Tuna Cucumber Boats in just 10 minutes—zero fuss, all flavor, no waiting!
- Ultra Refreshing: Crisp cucumber boats pair with creamy, herby tuna salad for a combo that’s as cooling as it is satisfying.
- Protein-Packed Goodness: Loaded with lean tuna and protein-rich Greek yogurt, these boats will actually fill you up and fuel your day.
- Totally Customizable: Make it tangy, spicy, or extra herby—the filling is easily adapted to your taste buds or fridge finds.
Ingredients You’ll Need
Simple recipes are often the most memorable, and Tuna Cucumber Boats are proof! Each ingredient plays a starring role, building layers of taste and color while keeping everything easy and accessible. Here’s what you’ll need and why it matters:
- 1 large English cucumber: The foundation of your “boat”—it’s extra crisp, practically seedless, and just the right length to hold all that creamy filling.
- 5 oz can tuna (in water), drained well: Opt for your favorite brand; solid tuna works best for texture, and don’t forget to drain it thoroughly for a non-soggy salad.
- 3 tbsp plain Greek yogurt: Adds luscious creaminess and bonus protein while keeping things light and tangy.
- 2 tbsp mayonnaise (or more Greek yogurt): For silky richness and flavor—if you’d rather skip mayo, feel free to use extra Greek yogurt!
- ⅓ red onion, diced: A pop of color and zippy bite to wake up the filling.
- 1–2 tsp fresh dill: Brings the herby, fresh, unmistakable taste that makes these boats truly sing.
- ¼ tsp garlic powder: Adds a gentle savory warmth—so much easier (and less harsh) than raw garlic.
- Salt and pepper, to taste: Essential for seasoning; don’t be shy, taste as you go!
Variations
The beauty of Tuna Cucumber Boats is how easily you can switch things up! Don’t hesitate to play with flavors or swap ingredients to suit your mood, pantry supplies, or dietary needs—flexibility is key.
- Spicy Sriracha Boats: Add a teaspoon of sriracha or your favorite hot sauce to the tuna mixture for a delicious kick.
- Mediterranean Twist: Stir in a handful of chopped kalamata olives, diced tomato, and a sprinkle of feta cheese for Greek-inspired flair.
- Lighter Mayo-Free Version: Use all Greek yogurt and skip the mayo for a super light, tangy filling that still tastes amazing.
- Egg-Free Option: Try vegan mayo or simply extra yogurt for a totally eggless Tuna Cucumber Boat.
How to Make Tuna Cucumber Boats
Step 1: Prep the Cucumbers
First things first: give that cucumber a really good scrub and pat it dry. Slice off the ends, then cut it lengthwise into two even halves. Now, halve each piece again to make four equal boats. Gently scoop out the seeds with a spoon—try not to dig too deep! You want sturdy vessels with plenty of room to hold the tuna salad.
Step 2: Mix Up the Filling
Grab a medium mixing bowl and add your drained tuna. Flake it a little with a fork to break up any large pieces, then add the Greek yogurt, mayo, diced onion, fresh dill, garlic powder, salt, and pepper. Mix everything together until the salad looks creamy and well combined—don’t be afraid to taste and tweak the flavors to your liking!
Step 3: Assemble and Serve
Spoon the creamy tuna mixture generously into your cucumber boats, dividing it evenly among all four. Give each a little extra dill or cracked pepper on top for good measure. Serve immediately while everything is super fresh and the cucumbers are at their most crisp.
Pro Tips for Making Tuna Cucumber Boats
- Crunch Matters: Use English cucumbers for the best texture—they stay crisp longer and have fewer seeds, making your boats sturdy and refreshing.
- Draining Is Key: Squeeze out as much water as you can from the tuna before mixing—this prevents watery salad and keeps the flavor bold.
- Fresh Dill Over Dried: If you can, use fresh dill for a brighter, more aromatic finish. Dried dill works, but the flavor isn’t quite as lively.
- Size Your Boats: Don’t scoop out too much cucumber—leave a little flesh so they’re strong enough to hold plenty of creamy filling without breaking.
How to Serve Tuna Cucumber Boats
Garnishes
I love sprinkling a pinch of extra chopped dill or a dusting of smoked paprika right before serving. A few microgreens or some finely sliced green onion add a pop of color and make your Tuna Cucumber Boats look absolutely gourmet with almost no effort.
Side Dishes
Pair your Tuna Cucumber Boats with a handful of crisp veggie chips, a mixed greens salad, or a small cup of chilled gazpacho for a simple yet elegant lunch. If you’re feeling indulgent, oven-baked sweet potato fries are a sweet and salty match.
Creative Ways to Present
For entertaining, line your boats up on a platter and garnish each with a colorful toothpick for easy, bite-sized snacking. Or, cut the filled cucumber boats into smaller segments for party-ready appetizers everyone will rave about!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (rare, but it does happen!), store the assembled Tuna Cucumber Boats in an airtight container in the fridge for up to 1 day. The cucumbers might soften a little, but they’ll still be delicious and refreshing.
Freezing
Unfortunately, Tuna Cucumber Boats don’t freeze well—cucumber’s high water content makes it mushy when thawed. If you want to prep ahead, make just the tuna salad and freeze that portion, then assemble fresh boats later.
Reheating
No reheating needed for this recipe! Tuna Cucumber Boats are best enjoyed cold, straight from the fridge. If you prepped the tuna salad in advance, let it sit for a minute or two at room temp before scooping into fresh cucumber boats for max flavor and texture.
FAQs
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Can I make Tuna Cucumber Boats ahead of time?
Absolutely! You can prepare the tuna salad filling up to a day in advance and refrigerate it in an airtight container. However, for the crispest boats, it’s best to stuff the cucumbers just before serving so they don’t lose their crunch.
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What other veggies can I use for boats?
If cucumbers aren’t your favorite, try hollowed-out zucchini, small bell pepper halves, or even endive leaves for a similar effect. Each option provides a unique flavor and makes the recipe extra fun to experiment with!
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How do I make these Tuna Cucumber Boats dairy-free?
Simply swap the Greek yogurt for your favorite dairy-free yogurt or use more mayo (be sure it’s egg- and dairy-free, if needed). The filling will still be super creamy and full of flavor.
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Can I use canned salmon instead of tuna?
Definitely! Canned salmon makes an equally delicious filling for cucumber boats. Just make sure to drain it well and remove any visible bones or skin before mixing. The rest of the recipe stays exactly the same.
Final Thoughts
Tuna Cucumber Boats are one of those magical little recipes that make eating healthy feel like a treat, not a chore. Give them a try the next time you want something crisp, creamy, and totally crave-worthy—you might just find yourself making extra “boats” on purpose!
Print
Tuna Cucumber Boats Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 boats 1x
- Category: Appetizer, Snack
- Method: Mixing, Assembling
- Cuisine: International
- Diet: Gluten Free
Description
These Tuna Cucumber Boats are a refreshing and protein-packed snack or light meal. Crisp cucumber serves as the perfect vessel for a creamy tuna salad mixture, creating a satisfying and healthy dish.
Ingredients
Cucumber Boats:
- 1 large English cucumber
Tuna Salad:
- 5 oz can tuna, in water, drained well
- 3 tbsp Greek yogurt, plain
- 2 tbsp mayonnaise, or more Greek yogurt
- 1/3 red onion, diced
- 1 to 2 tsp fresh dill
- Salt and pepper, to taste
- 1/4 tsp garlic powder
Instructions
- Prepare the Cucumber: Wash the cucumber thoroughly and pat it dry.
- Cut and Scoop: Cut the cucumber lengthwise and scoop out the seeds to create 4 boats.
- Make Tuna Salad: In a bowl, mix tuna, Greek yogurt, mayonnaise, onion, dill, garlic powder, salt, and pepper.
- Fill Cucumber Boats: Stuff the cucumber boats with the tuna salad.
- Serve: Enjoy the Tuna Cucumber Boats immediately.
Nutrition
- Serving Size: 1 boat
- Calories: 100
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 15mg
