Low Carb Tuna Cucumber Boats

Hey friends! Looking for lunch? Or maybe just a snack? Something super fresh, crunchy, and full of flavor? And hey, what if it was low-carb too?

If you nodded yes, you’re in exactly the right spot. Today, we’re making Low Carb Spicy Tuna Cucumber Boats. Trust me, this is a fun twist on tuna salad you’re going to love.

Look, tuna salad is a classic for good reason. It’s fast. It’s easy. But sometimes… you just want something different than a sandwich, right?

That’s where the cucumber boat comes in!

We swap out the bread for crisp, cool cucumber halves. Not only does this cut the carbs way down, but it adds this amazing freshness. Seriously, the crunch is perfect with the creamy tuna.

And this isn’t just any tuna salad. Oh no. We’re kicking things up! Think zesty Dijon mustard, a little garlic punch, some heat from sriracha and pickled jalapenos… then we brighten it all up with fresh cilantro and lemon.

I remember wanting something lighter than my usual deli tuna melt one afternoon, and I had these cucumbers sitting there… lightbulb moment! It’s kind of like classic American tuna salad got invited to a party with some spicy, vibrant flavors. It’s light but still fills you up. Perfect for lunch, after a workout, or even as a cool little appetizer for guests.

Ready to make some? Let’s do it!

What You’re Getting Into

Don’t worry, this is gonna be quick and really easy.

• How long does it take? Seriously, like 10 minutes to prep everything. Maybe 12 if you’re moving at a snail’s pace like I sometimes do! No real cooking involved.
• How many does it make? This recipe fills 2 medium cucumbers, which we cut into 4 “boats.” It’s perfect for 2 servings if you want a light lunch, or 1 really big serving if you’re hungry! Need more? Just double everything. Easy peasy.
• How hard is it? Definitely a 1 out of 5. If you can chop stuff and stir it in a bowl, you’ve totally got this. Promise.
• What gear do you need? Just the basics you probably already have:
  • A medium mixing bowl
  • A knife & cutting board
  • A spoon (for scooping and mixing)
  • Can opener
  • Measuring spoons/cups
  • (Optional) A melon baller or grapefruit spoon can be neat for scooping cucumber seeds, but really, a regular teaspoon works just fine!

Can you make it ahead? Yes and no. The finished boats are best fresh – like, eat ’em within a few hours so the cucumber stays super crunchy. But… the tuna salad part? You can totally make that 1-2 days ahead! Keep it sealed up in the fridge. Then, just slice your cucumbers and fill ’em up when you’re ready to eat. Lunch prep superstar!

Here’s a quick table summary:

Quick Look	Details
Prep Time:	~10 minutes
Cook Time:	None!
Total Time:	10-12 minutes
Makes:	2 servings (4 boats)
Difficulty:	Super Easy (Level 1/5)

Let’s Grab What We Need: The Ingredients

Okay, let’s talk ingredients. Even simple recipes shine when you use good stuff!

First up, tuna. You need one 200g (about 7 oz) can. Get the kind packed in water, and here’s the key: drain it really, really well. Like, press out all that water. Soggy tuna salad is nobody’s friend. We want flaky!

For the creamy part, grab 3 tablespoons of mayonnaise. Your favorite kind works – regular, light, avocado oil, whatever! And ½ tablespoon of Dijon mustard for that essential tangy kick. Of course, salt and freshly cracked black pepper – taste and season as you go!

Now for the crunch and flavor pops! Chop up ½ a medium onion. Dice it small. Red onion looks pretty, but yellow or white is fine too. Add 1 tablespoon of finely chopped celery. Gotta have that classic crunch. Mince up 2 cloves of garlic – that smell is amazing, right? It really wakes up the salad.

Time for the heat! We need 1 tablespoon of sriracha sauce (more or less, depending on how spicy you like it!) and 1 tablespoon of chopped pickled jalapenos. These little guys add heat and a great vinegary tang. So good.

To make everything bright and fresh, we’ll stir in 1 tablespoon of fresh lemon juice and a good handful of chopped fresh cilantro. Use as much cilantro as you love – I tend to go heavy on it!

Our “boats” are 2 medium cucumbers. Look for firm ones. English cucumbers are great because they have thin skin and fewer seeds, but regular ones work perfectly too.

Last little touch? 1 teaspoon of sesame seeds sprinkled over the top. Adds a nice look and a little nutty flavor.

Shopping List Helper:

• 1 can (200g / ~7 oz) tuna in water, drained super well
• 3 tbsp mayonnaise
• ½ tbsp Dijon mustard
• Salt & pepper (to your taste)
• ½ Medium onion, small dice
• 1 tbsp celery, finely chopped
• 2 cloves garlic, minced
• 2 Medium cucumbers
• 1 tbsp sriracha sauce (adjust to taste)
• 1 tbsp pickled jalapenos, chopped
• Fresh cilantro, chopped (1-2 tbsp or more!)
• 1 tbsp fresh lemon juice
• 1 tsp sesame seeds

*Pro Tip: Do all your chopping and measuring *before* you start mixing. Chefs call it ‘mise en place’ (fancy, right?). It just means ‘get organized first.’ Seriously, it makes assembly smooth sailing.*

Let’s Make Some Boats: Step-by-Step

Ready to put it all together? This part is easy and actually kinda fun. Crank up some tunes, clear your cutting board, and let’s go!

Get the Tuna Ready: Pop open that can. Now, drain it like your life depends on it. Seriously, press out all the water. Use a fork, press it against the side of the can. Or dump it in a strainer and push down. We want flaky tuna, not watery sadness! Once it’s dry, dump the tuna into your mixing bowl. Use your fork to break it up into nice flakes.

Now, add in all those yummy bits you chopped: the onion (smell that sharpness?), the celery (hear that crunch?), the garlic (hello flavor!), the zesty jalapenos, and the fresh cilantro. Having this all prepped makes the next step a snap. See? Mise en place for the win!

Mix Up the Good Stuff: Time for the magic. Add the mayo, the Dijon mustard (that tangy smell!), the sriracha (ooh, spicy!), and the fresh lemon juice right into the bowl with the tuna and veggies.
Now, grab a spoon or fork and gently stir. Don’t mash it! Just fold and mix until everything looks happy together, coated in that creamy dressing. You’ll see all the colors mixing – it should look and smell amazing! A little savory, tangy, spicy, and fresh all at once.

Okay, most important step: Taste it! Grab a little spoonful. What does it need? More salt? More pepper? Is it spicy enough, or maybe too spicy? (You can always add a tiny bit more mayo if it’s too hot). A bit more lemon? Trust your taste buds! I usually taste it 2-3 times. Make it perfect for you.

Make the Cucumber Boats: Wash those cucumbers and pat them dry. Slice off the very ends. Now, lay one flat and carefully slice it in half lengthwise, top to bottom. Do the same with the other cucumber. You should have four long cucumber halves.

Grab a small spoon (a regular teaspoon is fine). Gently scrape out the seeds from the middle of each half. Think of carving a little canoe. Get most of the seeds out and make a nice channel for the filling. But don’t scrape too deep! Leave a border of cucumber (maybe ¼ to ½ inch thick) so the boat is sturdy.

Quick Tip: Dab the inside of the scooped-out cucumber boats with a paper towel. Cucumbers are watery, and this helps keep your filling from getting diluted and keeps the boat crispier!

Fill ‘Em Up!: Almost there! Place your four cucumber boats on a plate or cutting board. Spoon that delicious tuna salad mixture generously into each boat. Pile it up! Don’t be shy. Spread it out evenly. The creamy filling against the green cucumber looks awesome, right?

The Final Touch & Serve: Okay, last step! Make ’em pretty. Sprinkle those sesame seeds over the top of the tuna in each boat. See? Instant upgrade!
Ta-da! Your Spicy Tuna Cucumber Boats are ready. Serve them right away while the cucumber is perfectly crunchy and the filling is cool and creamy. Dig in!

Make It Your Way: Fun Swaps & Ideas

One of the cool things about this Tuna cucumber boat recipe is you can totally mess with it! Change things up based on what you like or what’s in the fridge.

• Diet Needs?
  • Gluten-Free: Good news! It already is. Just check your sriracha/pickle labels if you’re super sensitive.
  • Paleo/Whole30: Easy. Use mayo made with avocado oil (check labels!) and make sure your mustard, sriracha, and pickles are compliant (no added sugar, etc.).
  • Dairy-Free: Already dairy-free! High five!
  • Vegan/Vegetarian: Okay, this needs a big swap. Try mashing chickpeas instead of tuna and use vegan mayo. You’ll need to adjust the seasonings, but it could work!
• Spice Level: Want it hotter? Add more sriracha, keep the jalapeno seeds in, or add a pinch of cayenne pepper. Too spicy? Use less (or no) sriracha and jalapenos. You could even swap the jalapenos for finely diced red bell pepper for color without the heat. Make them your perfect Low Carb Spicy Tuna Cucumber Boats – mild or wild!
• Feeling Fancy? For guests, maybe stir a little mashed avocado into the tuna mix. Garnish with extra cilantro sprigs or maybe some dill. Use black sesame seeds for contrast. Ooh la la!
• Use What’s In Season: Cucumbers are usually around, but you could add other finely chopped crunchy veggies to the mix! Tiny radish bits in spring? Diced bell peppers in summer? Finely shredded carrot? Go for it!

How to Serve & Store ‘Em

You made the boats! Now what?

• Serving Ideas: They look great just served whole on a plate. If you’re serving them as appetizers, you can slice the filled boats into 1-inch thick rounds after filling them. Makes them easier to grab! Arrange on some lettuce leaves if you want to be fancy.
• What Goes With Them? They’re pretty filling alone. But a small side salad, some extra veggie sticks (carrots, celery), keto crackers, or even a cup of soup would be nice.
• Storing Leftovers: Okay, listen up: the assembled boats are best eaten fresh. Like, within a few hours. The cucumber gets softer over time. BUT… that yummy tuna salad filling? It keeps great! Pop it in an airtight container in the fridge for 2-3 days.
• Reheating? Nope! Definitely not. These are meant to be eaten cold.
• Making Ahead & Freezing: Like we said, make the tuna salad ahead – perfect for meal prep! Then just slice, scoop, and fill cucumbers when you’re ready. Don’t freeze these, though. The tuna salad texture will get weird, and the cucumbers will turn to mush. Trust me on this one.

And there you have it! Everything you need to make these super tasty, fresh, and easy Low Carb Spicy Tuna Cucumber Boats. I really hope you have fun making them and love eating them as much as I do. Happy cooking!

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