tuna cucumber boats

A hand with yellow-painted nails holds a cucumber slice topped with a creamy tuna salad mixture containing chopped red onion and herbs. More cucumber snacks are blurred on a white plate in the background.

No ratings yet

Made with simple ingredients, these tuna cucumber boats are quick to make, high in protein, and low in carbs. You can make the salad as meal prep or enjoy it for a quick, no-bake lunch. So grab some red onions, your favorite tuna, and some Greek yogurt to make these tasty bites!

Prep Time10

Total Time10

Course: lunch

Cuisine: American

Servings:

Calories: 328kcal

Author: Mika Kinney

Ingredients

2 cans tuna 5 oz cans
2 English cucumbers
¼ cup Greek yogurt plain
2 tablespoon mayo
¼ cup banana peppers diced
¼ cup red onions diced
1 teaspoon dijon mustard
1 pinch salt and pepper

Instructions

Drain liquid from tuna cans, then add 2 cans tuna, ¼ cup Greek yogurt, 2 tablespoon mayo, ¼ cup banana peppers, ¼ cup red onions, 1 teaspoon dijon mustard, and 1 pinch salt and pepper to taste to a large bowl. Mix until well combined.
Slice the 2 English cucumbers in half. Use a small spoon to scoop out the seeds and discard them. Then, cut each half into roughly 3 inch segments.
Fill each cucumber boat with the tuna salad. Then, enjoy!

Video

Notes

Storage: The salad is awesome for meal prep! Just store it separately from the cucumbers in the fridge for up to 4 days in an airtight container. Stuff the cucumbers right before serving.

Scooping the seeds out: You want to remove a good amount of the seeds so there's space for the filling, but still leave enough cucumber “walls” so they don’t collapse. A small spoon works great—just be gentle!

Nutrition