Ingredients
Method
- 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.
Nutrition
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.