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–+ servings
Tuna Salad Boats

Tuna Salad Boats: A Crunchy, Healthy Lunch Delight

Enjoy vibrant Tuna Salad Boats filled with a creamy, protein-packed mixture, ideal for a crunchy, healthy lunch.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4 boats
Course: Salads
Cuisine: Healthy
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Boat
  • 2 pieces Cucumbers Halved lengthwise and seeded; substitute zucchini if desired.
For the Filling
  • 2 cans Tuna 5 oz each; drain and flake.
  • 1/3 cup Greek Yogurt Can be substituted with mayonnaise or avocado.
  • 2 stalks Celery Finely diced; alternative: chopped bell pepper.
  • 1/4 small Red Onion Finely diced; green onions can be milder.
  • 2 tbsp Fresh Dill Can substitute with parsley or cilantro.
  • 1 tbsp Lemon Juice Can use lime juice as variation.
  • 1 tsp Dijon Mustard Yellow mustard can be used if needed.
  • Sea Salt Season to taste.
  • Black Pepper Season to taste.

Equipment

  • Mixing bowl
  • Knife
  • spoon
  • measuring cups
  • measuring spoons

Method
 

Preparation Steps
  1. Wash the cucumbers thoroughly, then cut in half lengthwise and scoop out the seeds.
  2. Drain the tuna and flake it into a large mixing bowl.
  3. Finely dice the celery and red onion, set aside.
  4. In a separate bowl, whisk together the Greek yogurt, lemon juice, and Dijon mustard until smooth.
  5. Fold the diced celery, red onion, and fresh dill into the flaked tuna.
  6. Pour the yogurt dressing over the tuna mixture and fold until well combined.
  7. Fill the cucumber boats with the tuna mixture, packing the filling generously.
  8. Cover and chill in the refrigerator for about 30 minutes before serving.

Nutrition

Serving: 1boatCalories: 210kcalCarbohydrates: 8gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 6mgCalcium: 40mgIron: 1mg

Notes

For the best flavor, chill the assembled boats for at least 30 minutes. Store any leftover filling and cucumber boats separately to maintain freshness.

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