Tuna Cucumber Boats (Print Version)
# Ingredients:
→ Fresh Produce
01 -
1 large English cucumber
02 -
1/3 red onion, finely chopped
03 -
1-2 teaspoons fresh dill, minced
→ Pantry Staples
04 -
5 oz can of tuna in water, thoroughly drained
05 -
3 tablespoons plain Greek yogurt
06 -
2 tablespoons mayonnaise (or substitute with extra Greek yogurt)
07 -
1/4 teaspoon garlic powder
08 -
Sea salt and freshly ground black pepper to taste
# Instructions:
01 -
Thoroughly rinse your cucumber under cold water and dry it completely with a clean kitchen towel. Using a sharp knife, slice the cucumber in half lengthwise, then cut each half in half again to create 4 long boat-shaped pieces.
02 -
Take a spoon and carefully scoop out all the seeds and some flesh from each cucumber piece, creating a hollow channel that will hold your tuna mixture. This gives you perfect little cucumber vessels ready for filling.
03 -
In a medium mixing bowl, flake the well-drained tuna with a fork. Add the Greek yogurt, mayonnaise, finely diced red onion, fresh dill, and garlic powder. Season generously with salt and pepper, then mix everything together until you have a smooth, creamy salad. Taste and adjust seasoning as needed.
04 -
Generously spoon the tuna mixture into each hollowed cucumber boat, mounding it slightly. Serve right away while the cucumbers are still crisp and refreshing.
# Notes:
01 -
Perfect for hot summer days when you want something light and refreshing without turning on the stove
02 -
Each boat contains only 95 calories, making this an ideal weight-loss friendly snack or light meal
03 -
Can be made ahead and stored in the refrigerator for up to 2 days, though cucumbers may release some water