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Recipe from Simpler Savory

The recipe

30 Minute Low Carb Tuna Stuffed Cucumber Boats

Prep
20 min
Cook
0 min
Total
20 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
150

2× the original author values. Recipe yield: 6 servings.

calories
300

3× the original author values. Recipe yield: 6 servings.

calories
450
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 large English cucumbers — halved lengthwise and seeded; shave a thin strip on back if wobbly
  • 1/4 teaspoon kosher salt — for salting cucumber boats
  • 1 lemon — cut into wedges for serving (optional)
  • 1/2 teaspoon paprika — for garnish
  • 2 (5-ounce) cans tuna in water — drained very well and flaked
  • 1/3 cup mayonnaise — or half mayo, half plain Greek yogurt
  • 1 tablespoon fresh lemon juice — plus more to taste
  • 1 teaspoon Dijon mustard
  • 1/2 cup celery — finely diced
  • 1/4 cup red onion — finely diced; briefly soak in lemon if sharp
  • 2 tablespoons fresh dill — chopped
  • 2 tablespoons fresh parsley — chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper — freshly ground, plus more to taste
  • 1/4 teaspoon kosher salt — to taste
  • 1 tablespoon capers or chopped dill pickles — for briny pop
  • 8 cherry tomatoes — halved, for topping
  • 4 radishes — thinly sliced
  • 2 teaspoons everything bagel seasoning — optional sprinkle

Instructions

  1. Wash cucumbers well, pat dry, slice lengthwise, and use a small spoon to gently scrape out the seeds to form a channel, leaving about 1/4 inch on the bottom.
  2. If any halves wobble, shave a thin strip from the outside to create a flat base so the boats sit steady.
  3. Lightly sprinkle the hollowed cucumbers with kosher salt and let sit 5 minutes, then dab dry with paper towels to remove surface moisture.
  4. Open tuna cans, drain very well, pressing the lid to squeeze out excess liquid, then flake tuna with a fork until fine and even.
  5. In a bowl, combine mayonnaise, lemon juice, and Dijon mustard; stir until smooth and glossy.
  6. Add celery, red onion, dill, and parsley. Season with garlic powder, black pepper, and salt; fold to combine.
  7. Taste and adjust with more lemon, salt, or pepper until bright, savory, and lightly tangy.
  8. Spoon tuna mixture into cucumber channels, pressing gently so it fills and mounds slightly over the top.
  9. Dust with paprika and add optional toppings like capers, cherry tomatoes, radish slices, and everything bagel seasoning.
  10. For extra snap, chill the filled boats about 10 minutes to set the filling and crisp the cucumbers.
  11. Cut into two-bite pieces for an appetizer platter if desired, and serve with lemon wedges for squeezing.

Notes

Best served cold. For make-ahead, store tuna salad and hollowed cucumbers separately—tuna up to 3 days in an airtight container, cucumbers up to 24 hours wrapped in paper towels in a container. Assemble just before serving for maximum crunch. If already assembled, keep up to 1 day on paper towels to catch moisture.

Source: https://simplersavory.com/30-minute-low-carb-tuna-stuffed/