Prep the cucumbers. Wash and dry the cucumbers. Slice them lengthwise. Use a spoon to gently scoop out the seeds to create a long, shallow channel. Don’t dig too deep—leave enough flesh for structure.

Salt lightly for crispness (optional but helpful). Sprinkle a light pinch of salt inside the cucumber boats. Let them sit cut-side down on a paper towel for 5–10 minutes to draw out extra moisture. Pat dry before filling.

Make the tuna salad. In a mixing bowl, combine drained tuna, mayonnaise (or yogurt), Dijon, lemon juice, celery, red onion, and herbs. Mix with a fork, breaking up any large chunks.

Season to taste. Add salt and pepper, then adjust acidity with a bit more lemon if needed. If you like briny flavor, stir in capers or chopped pickles. For extra richness, add a drizzle of olive oil.

Fill the boats. Spoon the tuna mixture into the cucumber channels. Pack it in gently so it holds together without spilling over the sides.

Add toppings. Finish with a sprinkle of dill, paprika, or everything bagel seasoning. Add cherry tomato halves or sliced olives if you want extra color and texture.

Serve. Arrange on a plate and enjoy immediately for maximum crunch. Pair with a handful of chips, carrot sticks, or a simple side salad.