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Tuna Salad Cucumber Boats - Fresh, Fast, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • English cucumbers or Persian cucumbers (2 large English or 4–6 Persian)
  • Canned tuna (2 cans, 5–6 ounces each), preferably tuna packed in water
  • Mayonnaise (3–4 tablespoons)
  • Plain Greek yogurt (2 tablespoons, optional to lighten)
  • Dijon mustard (1–2 teaspoons)
  • Celery (1–2 ribs, finely diced)
  • Red onion or shallot (2–3 tablespoons, finely minced)
  • Fresh lemon (1, for juice and zest)
  • Fresh herbs (dill, parsley, or chives)
  • Salt and black pepper
  • Optional add-ins: capers, pickle relish, diced bell pepper, cherry tomatoes, avocado, a pinch of paprika, crushed red pepper flakes

Method
 

  1. Prep the cucumbers: Wash and dry your cucumbers. Slice them lengthwise. Use a spoon to gently scoop out the seeds, creating a shallow channel. Don’t remove too much—leave enough flesh so the “boat” stays sturdy.
  2. Pat dry for crunch: Lightly salt the hollowed cucumbers and pat them with a paper towel. This reduces excess moisture and keeps your boats crisp.
  3. Drain the tuna well: Open the cans and press out as much liquid as possible. A drier tuna mixture equals better texture and less watery filling.
  4. Make the dressing: In a bowl, stir together mayonnaise, Greek yogurt (if using), Dijon mustard, a squeeze of lemon juice, and a small pinch of zest. Aim for a creamy consistency that’s not too thin. Season with salt and pepper.
  5. Add aromatics and crunch: Fold in celery and red onion. If you like, add capers or a spoon of pickle relish for a briny pop.
  6. Mix in the tuna: Add the tuna and gently break it up with a fork. Mix until everything is coated but not mushy. Taste and adjust lemon, salt, and pepper. A little extra mustard can brighten the flavor fast.
  7. Stir in herbs: Add chopped dill, parsley, or chives. Fresh herbs make the whole dish taste lighter and more vibrant.
  8. Fill the boats: Spoon the tuna salad into each cucumber half. Don’t overpack; you want tidy mounds that won’t spill.
  9. Finish with texture: Top with a sprinkle of black pepper, a pinch of paprika, or crushed red pepper. If using cherry tomatoes or diced bell pepper, scatter a few on top for color and sweetness.
  10. Serve right away: These are best when the cucumbers are crisp and cold. If you need to wait, chill the filling separately and assemble just before eating.