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Low Carb Tuna Cucumber Boats

Low carb tuna cucumber boats with fresh cilantro garnish
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Ditch the bread! These cool, crisp cucumber boats are loaded with a zesty, creamy, and slightly spicy tuna salad. A super fresh, easy, and satisfying low-carb lunch or snack that comes together in minutes. Seriously refreshing!

Ingredients

Scale
  • 1 can (200g / ~7 oz) tuna in water, drained super well
  • 3 tbsp mayonnaise
  • ½ tbsp Dijon mustard
  • Salt & freshly cracked black pepper, to taste
  • ½ Medium onion, finely diced
  • 1 tbsp celery, finely chopped
  • 2 cloves garlic, minced
  • 2 Medium cucumbers
  • 1 tbsp sriracha sauce (adjust to your spice level)
  • 1 tbsp pickled jalapenos, finely chopped
  • 1–2 tbsp fresh cilantro, chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp sesame seeds (for garnish)

Instructions

  1. Prep Tuna: Drain the tuna really well (press out all the water!). Flake it into a medium bowl with a fork.
  2. Mix the Base: Add mayo, Dijon, sriracha, lemon juice, salt, and pepper to the tuna. Stir gently to combine.
  3. Add the Crunch & Flavor: Stir in the diced onion, celery, minced garlic, chopped jalapenos, and cilantro. Mix until just combined. Taste and adjust seasoning now! Does it need more salt? More spice?
  4. Prep Cucumbers: Wash cucumbers. Trim ends. Slice them in half lengthwise. Use a small spoon to gently scoop out the seeds, creating a “boat.” Pat the inside dry with a paper towel.
  5. Fill & Finish: Generously spoon the tuna mixture into each cucumber boat. Sprinkle the tops with sesame seeds.
  6. Serve: Enjoy immediately for the best crunch!

Notes

  • Serving Ideas: Perfect on their own! Or serve with extra veggie sticks or a small side salad. For appetizers, slice filled boats into 1-inch rounds.
  • Tip – Draining Tuna: Don’t skip draining the tuna well! Use a fork to press it firmly in the can or press it in a fine-mesh sieve. This prevents soggy filling.
  • Tip – Customize Spice: Love heat? Add more sriracha or a pinch of cayenne. Prefer mild? Reduce or skip the sriracha/jalapenos.
  • Storage: Assembled boats are best eaten fresh (within a few hours). The tuna salad mixture alone can be stored in an airtight container in the fridge for 2-3 days. Just prep cucumbers and fill when ready to eat.
  • Do Not Freeze: Freezing is not recommended for the tuna salad or the cucumbers.

Find it online: https://recipesh.com/low-carb-tuna-cucumber-boats/