Cucumber Tuna Boat Recipe
Cucumber Tuna Boat is the perfect healthy, no-cook lunch that checks all the boxes. It’s light, crunchy, flavorful, and comes together in just 10 minutes. Whether you’re cutting carbs, following keto, or need a quick gluten-free meal, this recipe delivers big on taste without heating up your kitchen.
You’ll learn how to make the classic version, plus exciting twists like spicy sriracha, creamy avocado, and a zesty Asian-inspired take. Ready to find your new go-to lunch? Let’s get started.
Table of Contents
Table of Contents
Cucumber Tuna Boat Recipe
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
Crunchy, creamy, and packed with flavor, these cucumber tuna boats are a light, protein-rich snack or lunch that comes together in minutes with pantry staples.
Ingredients
For the Tuna Filling
1 (4 oz / 100g) can of tuna, drained well
3 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1/2 small red onion, finely diced
Sea salt and black pepper, to taste
For the Cucumber Base & Toppings
1 large English cucumber
1 medium spring onion or fresh chives, thinly sliced for garnish
Instructions
1. Get Everything Ready: Drain the tuna thoroughly to ensure your salad isn’t watery. Finely dice the red onion and slice the spring onion or chives. Set them aside.
2. Mix the Filling: In a medium bowl, combine the drained tuna, diced red onion, mayonnaise, and mustard. Stir until well blended. Add salt and pepper to taste.
3. Prepare the Cucumbers: Peel the cucumber if desired and slice it in half across the middle, then slice each piece lengthwise to create four equal sections. Use a small spoon to gently scoop out the seeds from the center, creating boat shapes.
4. Assemble the Boats: Spoon the tuna mixture evenly into each cucumber boat. Top with sliced spring onion or chives for a burst of freshness.
5. Serve Fresh: These boats are best eaten right after assembly for maximum crunch.
Notes
Variations: This recipe is for the classic version. See the post above for delicious variations including Dill Pickle, Creamy Avocado (Paleo/Whole30), Spicy Sriracha, and Zesty Asian-Inspired!
Drain Well: Squeezing the tuna to remove as much liquid as possible is key to preventing a watery salad.
Meal Prep: For best results, store the prepared tuna salad and the hollowed-out cucumbers in separate airtight containers in the fridge for up to 3 days. Assemble just before serving to ensure the cucumbers stay crisp.
Best Cucumbers: English cucumbers are highly recommended for their thin skin, minimal seeds, and crisp texture.
Nutrition Disclaimer: Nutritional information is an estimate and may vary based on the exact ingredients and brands used.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Snack
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 boats
- Calories: 160
- Sugar: 2g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 25mg
Why You’ll Love This Recipe
- Perfectly Healthy and Low-Carb: A smart choice for anyone following a keto or gluten-free diet.
- Quick and Easy: From prep to plate in just 10 minutes with zero cooking involved.
- Incredibly Versatile: Enjoy as a light lunch, a protein-packed snack, or an eye-catching appetizer.
- Budget-Friendly: Uses basic ingredients that are likely already in your pantry.
Ingredients for the Perfect Tuna Boats
For the Tuna Filling
- Tuna: One 4 oz (100g) can of tuna. Tuna packed in water is great for a lower-calorie option, while tuna in oil provides a richer flavor. Just be sure to drain it very well.
- Creamy Base: Our classic recipe uses 3 tablespoons of mayonnaise. See our guide below for using Greek yogurt or avocado instead.
- Flavor Boosters: 1/2 teaspoon of Dijon mustard, 1/2 small red onion finely diced, plus sea salt and black pepper to taste.
For the Cucumber Base
- Cucumbers: One large English cucumber. We recommend English cucumbers because their thin skin doesn’t require peeling and they have very few seeds, giving you more room for filling and a better crunch.
- Fresh Toppings: One medium spring onion or fresh chives, thinly sliced for garnish.
Choosing Your Creamy Base
Not sure what base to use? Here is a quick guide to help you decide.
How to Make Tuna Cucumber Boats (Step-by-Step)
- Get Everything Ready:
Drain the tuna thoroughly to ensure your salad isn’t watery. Finely dice the red onion and slice the spring onion or chives. Set them aside.
- Mix the Filling:
In a medium bowl, combine the drained tuna, diced red onion, mayonnaise, and mustard. Stir until well blended. Add salt and pepper to taste. Keep the mixture chilled while preparing the cucumbers.
- Prepare the Cucumbers:
Peel the cucumber if desired and slice it in half across the middle, then slice each piece lengthwise. You’ll end up with four equal sections. Use a small spoon to gently scoop out the seeds from the center to create boat shapes. Be careful not to scoop too deeply so the cucumber holds its shape.
- Assemble the Boats:
Spoon the tuna mixture evenly into each cucumber boat. Use the back of the spoon to gently press it in. Top with sliced spring onion or chives for a burst of freshness.
- Serve Fresh:
These boats are best eaten right after assembly for maximum crunch. If needed, you can store the tuna mixture separately and fill the cucumbers just before serving.
4 Delicious Variations to Try Next
Classic Dill Pickle Tuna Boats
For that tangy, deli-style bite, mix 2 tablespoons of finely chopped dill pickles and 1 teaspoon of Pickle juice
into the classic tuna filling. It adds crunch and a punch of flavor.
Creamy Avocado Tuna Boats (No-Mayo, Paleo & Whole30)
Replace the mayo with one ripe avocado, mashed until smooth. Add 1 tablespoon of lemon juice to keep the avocado from browning. This version is creamy, dairy-free, and packed with healthy fats.
Spicy Sriracha Tuna Boats
Add heat with 1 to 2 teaspoons of Sriracha sauce, depending on your spice preference. Top with sesame seeds and thin slices of green onion for extra flavor and a little crunch.
Zesty Asian-Inspired Tuna Boats
Skip the mayo and mustard. Instead, stir together a dressing of 2 tablespoons of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of soy sauce or tamari, and 1 teaspoon of freshly grated ginger. Mix with the tuna, then add shredded carrots and chopped cilantro for a refreshing, savory twist.
Pro-Tips for the Best Tuna Boats
- Drain the tuna completely to avoid a soggy filling and keep the texture just right.
- Chill the tuna salad before serving for deeper flavor and a refreshing bite.
- Scoop the cucumbers gently so they stay sturdy and don’t break while filling.
- Mix the salad just until combined to keep the tuna flaky and light.
Storage and Meal Prep Instructions
To Store
Tuna cucumber boats taste best fresh. If you have leftovers, place them in an airtight container and refrigerate for up to 24 hours. Keep in mind that the cucumber will soften the longer it sits.
For Meal Prep
This is the best method for a crunchy lunch. Prepare the tuna salad and store it in a sealed container in the fridge for up to 3 days. Hollow out the cucumbers ahead of time and wrap them in a paper towel, then place them in a separate container to stay crisp. When ready to eat, just fill the cucumbers for the perfect bite.
What to Serve with Tuna Cucumber Boats
- A fresh green salad or a chilled Corn pasta salad adds color, crunch, and a little sweetness to your plate.
- Pair with a handful of keto-friendly crackers or Cheese crisps for added texture and protein.
- A small bowl of mixed berries balances the savory tuna with natural sweetness.
- For a heartier option, serve alongside a hard-boiled egg or two for extra protein.
Conclusion
Tuna cucumber boat recipes are a go-to choice when you need something fast, healthy, and satisfying. They’re crisp, creamy, and perfect for any time of day. Whether you’re sticking to keto, going gluten-free, or just want a no-fuss lunch, these boats deliver on taste and simplicity.
Tried this recipe? Leave a comment and drop a star rating below. Your feedback means a lot. Feel free to share this on Pinterest or Facebook to spread the healthy inspiration. What variation did you try? Classic dill, spicy sriracha, or maybe something you created yourself? Let us know.
Frequently Asked Questions
Is tuna and cucumber a good combo?
Yes, tuna and cucumber make a great pairing. The tuna brings protein and savory flavor while the cucumber adds a cool crunch and freshness. It’s a light and satisfying mix that’s perfect for low-carb meals.
How long to boil eggs for tuna salad?
For fully cooked yolks that are perfect for tuna salad, boil eggs for 9 to 10 minutes. Once boiled, place them in ice water to cool completely before peeling and chopping. They add a wonderful richness and texture.
What pickle goes with tuna?
Dill pickles are the classic choice and work best with tuna. They add a tangy, acidic bite that cuts through the creaminess of the tuna salad. You can also try sweet pickles if you prefer a milder, sweeter flavor.
What is the best thing to eat with tuna?
Tuna pairs well with crunchy vegetables, leafy greens, hard-boiled eggs, or low-carb crackers. It also works well with creamy avocado slices or wrapped in crisp lettuce leaves for a quick handheld option.
