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Tuna Salad Cucumber Boats are fun and delicious way to eat tuna salad! Serve these open-faced cucumber "sandwiches" as a snack or a healthy lightened up lunch! They’re easy to make and easier to customize with your favorite veggies and toppings.

Prep Time    : 15 mins
Total Time    : 15 mins

Servings      : 8


·         2 cans water-packed chunk light or albacore tuna (10 oz total)
·         1/2 cup chopped celery
·         1/4 cup chopped carrot
·         2-4 TBSP chopped kosher dill pickle
·         2-3 TBSP red onion (optional)
·         1/4 cup homemade or store-bought mayo
·         1-2 tsp yellow mustard
·         salt and pepper, to taste
·         2 English cucumbers


1.  Combine tuna with celery, carrot, pickle, onion, mayo, yellow mustard, salt, and pepper. If you have a go-to tuna salad recipe as well, feel free to use it here! Adjust to taste and feel free to add extra of your favorites mix-ins.
2. Slice off the ends of your English cucumbers (also sometimes called hothouse cucumbers) and slice the cucumber in half vertically, then in half horizontally. Run a mellon baller or spoon along the center to scoop out the seeds and make some space for your tuna salad.
3.   Pile on the tuna salad and dig in!
4.   Feel free to garnish with a little dill if desired. It makes a great topping!
5.   Recipe Notes
6.   Both albacore and chunk light tuna work great here! Use your favorite. Be sure to grab the kind packed in water and drain well.
7.   A mellon baller totally comes in handy here so, if you haven't invested in one yet, totally pick one up!
8.   For an optional garnish, grab some fresh or dried dill!

Recipe from peasandcrayons.com

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