These dill pickle tuna salad cucumber boats are a great gluten free and low carb lunch or snack. It's super easy to make and comes together in just 10 minutes!
Why You'll Love this Recipe
- It's a healthy lunch.
- It's a quick 10 minute recipe.
- It's great for meal prep.
Tuna Salad Cucumber Boats Ingredients
- English cucumber- I prefer using English cucumbers because they have a crunchy texture and the least amount of seeds.
- Tuna- I used skipjack tuna since it has lower mercury levels. Canned salmon can be substituted.
- Mayonnaise- use the highest quality mayo you can find. Substitute for Greek yogurt or mashed avocado for a healthier alternative.
- Dill pickles- for the dill flavor and acidity.
- Celery- for a crunchy bite.
- Red onion- for sharpness. Yellow or white onion can be subbed.
- Dried dill- I don't use dill often so I used dried dill. 1 teaspoon of fresh dill can be used instead.
- Dijon mustard- optional but I highly recommend it for an additional layer of flavor.
- Salt and pepper- I kept it simple. You can also add ½ teaspoon of garlic powder.
How to Make Tuna Salad Cucumber Boats
- Slice the cucumber in half lengthwise and scoop out the seeds to create a "boat."
- In a bowl, mix the tuna salad ingredients together.
- Scoop the tuna salad into the cucumber boats. I sliced them into 6 boats.
Tasty Tips and Ideas
- Drain and squeeze as much of the liquid out of the tuna as possible.
- Add other vegetables like red bell peppers, carrots, scallions, tomato, or avocado.
- Add nuts or seeds like pecans, walnuts, pumpkin seeds, or sunflower seeds.
- Add a splash of pickle juice for flavor and acidity.
- Mix it with pasta for a pasta salad.
- Make a tuna melt with sandwich bread and cheese.
- Serve it on other "boats" like avocados, bell peppers, or romaine lettuce.
- Serve the dill pickle tuna salad with crackers, tortilla chips, pita chips, or on a sandwich.
- Make this ahead of time for meal prep. This will also allow time for the flavors to meld.
FAQs
What do I do with the scooped out cucumber?
Add the extra cucumber to smoothies, salads, or to the tuna salad.
How do I store tuna salad?
Store in an airtight container for 3-5 days in the fridge.
More Quick Lunch Ideas You'll Love
- Croissant Chicken Salad Sandwich
- Grilled Chicken Bacon Ranch Sandwich
- Everything Bagel Salmon Stuffed with Scallion Cream Cheese
Dill Pickle Tuna Salad Cucumber Boats
These dill pickle tuna salad cucumber boats are a great gluten free and low carb lunch or snack. It's super easy to make and comes together in just 10 minutes!
Ingredients
- 1 English cucumber
- 1 5 ounce can tuna drained and squeezed dry
- 3 tablespoons mayonnaise
- 2 tablespoons pickles minced
- 2 tablespoons celery minced
- 2 tablespoons red onion minced
- ¼ teaspoon dried dill
- ½ teaspoon dijon mustard optional
- kosher salt and black pepper to taste
Instructions
- Slice the cucumber in half lengthwise and scoop out the seeds to create a "boat."
- In a bowl, mix the tuna salad ingredients together.
- Scoop the tuna salad into the cucumber boats.
Nutrition Estimate
Calories: 174kcalCarbohydrates: 7gProtein: 2gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 9mgSodium: 278mgPotassium: 284mgFiber: 1gSugar: 3gVitamin A: 243IUVitamin C: 6mgCalcium: 42mgIron: 1mg
Did you make this recipe?Tag @beyondthenoms on Instagram and hashtag #beyondthenoms so I can see your creations!
Kerri says
This an excellent idea
George Dowling says
I Use Large Florida Jalapenos, Sliced Lenghtwise, And Cleaned , thoroughly; Before Stuffing them With the Salad of Your Choice!... Tuna, Turkey, Or, Chicken Salad!