Description
Refreshing tuna cucumber boats deliver a light, zesty Mediterranean-inspired appetizer perfect for summer gatherings. Cool cucumber vessels cradle seasoned tuna, offering a crisp, protein-packed bite that delights palates with minimal effort.
Ingredients
Scale
Protein:
- 4 (5 ounces or 142 grams) cans wild tuna, drained
Vegetables and Base:
- 4 medium cucumbers, washed and dried
- 4 stalks celery, finely diced
- 1/2 large yellow onion, finely diced
- 2 tablespoons green onion, sliced (for garnish)
Seasoning and Binding Ingredients:
- 1 cup plain Greek yogurt
- 2 teaspoons French mustard (gluten-free if needed)
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon fresh dill, finely chopped
Instructions
- Drain the canned tuna thoroughly and transform it into fine, delicate flakes using a fork in a spacious mixing vessel.
- Incorporate finely diced celery, minced onion, creamy Greek yogurt, tangy mustard, aromatic dill, and seasonings into the tuna, blending until ingredients harmonize into a cohesive mixture.
- Transform cucumbers into elegant vessels by carefully slicing them lengthwise, then gently excavate the inner seeds and soft center using a spoon to create smooth, boat-like structures.
- Generously distribute the prepared tuna mixture into each cucumber boat, ensuring an even and abundant filling that reaches the edges of the nautical-inspired container.
- Elevate the visual appeal by delicately scattering freshly chopped green onions across the surface, adding a vibrant garnish that introduces a subtle crunch and peppery undertone.
- Serve the cucumber boats immediately to preserve their crisp texture and maintain the optimal temperature of the tuna salad filling.
Notes
- Use fresh, high-quality canned tuna for the best flavor and texture in your salad.
- Greek yogurt adds creaminess while keeping the dish lighter than traditional mayonnaise-based tuna salads.
- Choose firm, crisp cucumbers to create stable and attractive boats that won’t become soggy quickly.
- Consider draining tuna thoroughly and patting dry to prevent excess liquid from making cucumber boats watery.
- For a low-carb and gluten-free option, this recipe naturally fits dietary restrictions without modifications.
- Experiment with adding chopped herbs like parsley or chives for extra freshness and complexity.
- Quickly chill cucumber boats before serving to maintain crispness and enhance overall taste experience.
- Replace Greek yogurt with dairy-free alternatives like cashew cream for vegan dietary needs.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: None
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 185
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 30 mg