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High Protein Tuna Salad Cucumber Boats - Fresh, Crunchy, and Satisfying

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

Ingredients
  

  • English cucumbers (2 large) or Persian cucumbers (4–6 small)
  • Canned tuna in water (2 cans, 5–6 ounces each), drained well
  • Plain Greek yogurt (1/3 to 1/2 cup; 2% or 0%)
  • Light mayonnaise (1–2 tablespoons, optional for creaminess)
  • Celery (1–2 ribs, finely diced)
  • Red onion or shallot (2–3 tablespoons, finely minced)
  • Dill pickles or cornichons (2 tablespoons, finely chopped) or relish
  • Lemon (1, for juice and optional zest)
  • Dijon mustard (1 teaspoon)
  • Fresh herbs like dill, parsley, or chives (2 tablespoons, chopped)
  • Salt and black pepper to taste
  • Optional toppers: cherry tomatoes, capers, everything bagel seasoning, paprika, avocado slices

Method
 

  1. Prep the cucumbers. Wash and dry. Slice lengthwise. Use a spoon to gently scoop out the seeds to create shallow “boats.” Pat the insides dry with a paper towel so the filling sticks and the boats don’t get watery.
  2. Drain the tuna well. Press out excess water in the can with the lid, or transfer to a fine mesh strainer. The drier the tuna, the creamier the salad will be without getting soggy.
  3. Mix the dressing. In a medium bowl, stir together Greek yogurt, mayonnaise (if using), Dijon, lemon juice (start with 1 tablespoon), a pinch of salt, and pepper. Taste and adjust acidity or salt.
  4. Add the mix-ins. Fold in celery, red onion, pickles, and chopped herbs. If you like extra brightness, add a little lemon zest.
  5. Combine with tuna. Add the tuna and gently break it up with a fork while mixing. You want small flakes, not a paste. If it looks dry, add a spoonful more yogurt.
  6. Fill the boats. Spoon the tuna salad into each cucumber half, mounding it slightly. Press gently so it sits snugly in the cavity.
  7. Garnish and season. Top with a crack of black pepper, chopped herbs, or a sprinkle of everything bagel seasoning. Add capers or tomato halves if you like a briny or juicy pop.
  8. Serve chilled. These taste best cool. You can eat right away or chill for 10–15 minutes for extra crispness.