Tuna Salad Stuffed Cucumber Boats by @feelgoodfoodie

15 min

2 servings

🥒

300 g

English cucumber

🐟

140 g

Yellowfin tuna in olive oil

🥣

60 ml

Greek yogurt

🌼

10 ml

Dijon mustard

🥬

80 g

Celery

🥫

75 g

Pickles

🌿

4 g

Parsley

  1. Wash
    • English cucumber

    Wash 1 English cucumber and slice it in half lengthwise.

  2. Halve
    • English cucumber

    Scoop out the seeded core from both cucumber halves, leaving sturdy cucumber shells; reserve or discard the cores.

  3. Dice
    • celery
    • small pickles
    • fresh parsley

    Dice 2 celery stalks and chop 6 to 7 small pickles and 1 tablespoon fresh parsley.

  4. Place
    • Lemon dill yellowfin tuna in extra virgin olive oil

    Place the 5-ounce can of lemon dill yellowfin tuna in extra virgin olive oil in a medium mixing bowl.

  5. Add
    • Greek yogurt
    • Dijon mustard
    • Yellowfin tuna in olive oil

    Add 1/4 cup Greek yogurt and 2 teaspoons Dijon mustard to the tuna.

  6. Add
    • celery
    • small pickles
    • fresh parsley

    Add the diced celery, chopped pickles, and chopped parsley to the tuna mixture.

  7. Fold
    • Lemon dill yellowfin tuna in extra virgin olive oil
    • Greek yogurt
    • Dijon mustard

    Gently fold the tuna salad with a fork until the ingredients are evenly combined while keeping some tuna flakes intact.

  8. Spoon
    • English cucumber
    • Lemon dill yellowfin tuna in extra virgin olive oil

    Spoon the tuna salad evenly into the hollowed cucumber halves.

  9. Sprinkle
    • panko breadcrumbs
    • English cucumber

    Sprinkle 2 tablespoons panko breadcrumbs over the filled cucumber boats and serve immediately.

  10. Cut
    • English cucumber

    Cut each filled cucumber half into 2 or 3 pieces for smaller boats, if desired.

Tuna Salad Stuffed Cucumber Boats by @feelgoodfoodie

15 min

2 servings

🥒

300 g

English cucumber

🐟

140 g

Yellowfin tuna in olive oil

🥣

60 ml

Greek yogurt

🌼

10 ml

Dijon mustard

🥬

80 g

Celery

🥫

75 g

Pickles

🌿

4 g

Parsley

Preparation Steps

  1. Step 1/10

    Wash 1 English cucumber and slice it in half lengthwise.

    🥒English cucumber
    🪵cutting board
    🔪chef's knife

  2. Step 2/10

    Scoop out the seeded core from both cucumber halves, leaving sturdy cucumber shells; reserve or discard the cores.

    🥒English cucumber
    🥄spoon

  3. Step 3/10

    Dice 2 celery stalks and chop 6 to 7 small pickles and 1 tablespoon fresh parsley.

    🥬celery
    🥫small pickles
    🌿fresh parsley
    🪵cutting board
    🔪chef's knife
    🥄measuring spoons

  4. Step 4/10

    Place the 5-ounce can of lemon dill yellowfin tuna in extra virgin olive oil in a medium mixing bowl.

    🐟Lemon dill yellowfin tuna in extra virgin olive oil
    🥣medium mixing bowl

  5. Step 5/10

    Add 1/4 cup Greek yogurt and 2 teaspoons Dijon mustard to the tuna.

    🥣Greek yogurt
    🌼Dijon mustard
    🥣medium mixing bowl
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/10

    Add the diced celery, chopped pickles, and chopped parsley to the tuna mixture.

    🥬celery
    🥫small pickles
    🌿fresh parsley
    🥣medium mixing bowl

  7. Step 7/10

    Gently fold the tuna salad with a fork until the ingredients are evenly combined while keeping some tuna flakes intact.

    🐟Lemon dill yellowfin tuna in extra virgin olive oil
    🥣Greek yogurt
    🌼Dijon mustard
    🥬celery
    🥫small pickles
    🌿fresh parsley
    🥣medium mixing bowl
    🍴fork

  8. Step 8/10

    Spoon the tuna salad evenly into the hollowed cucumber halves.

    🥒English cucumber
    🐟Lemon dill yellowfin tuna in extra virgin olive oil
    🥄spoon

  9. Step 9/10

    Sprinkle 2 tablespoons panko breadcrumbs over the filled cucumber boats and serve immediately.

    🥖panko breadcrumbs
    🥄measuring spoons

  10. Step 10/10

    Cut each filled cucumber half into 2 or 3 pieces for smaller boats, if desired.

    🥒English cucumber
    🪵cutting board
    🔪chef's knife

Composition

Ingredients

Types

Vegetables, Dairy, Condiments

Ingredients

English cucumber, Yellowfin tuna in olive oil, Greek yogurt, Dijon mustard, Celery, Pickles, Parsley

Notes

Yellowfin tuna in olive oil (Starkist E.V.O.O. Solid Yellowfin Tuna with Lemon Dill in Extra Virgin Olive Oil), Celery (diced), Pickles (small, chopped), Parsley (chopped)

Allergens

Milk, Mustard

Dietetics

Dietary regimen

Low carbohydrate, Pescatarian, Mediterranean diet

Calories

175 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 10g, Fiber: 2g, Sugars: 4g, Fat: 7g, Saturated fat: 1.5g

Nutritional Information

Minerals

Calcium: 80mg, Iron: 1.4mg, Potassium: 390mg, Sodium: 550mg, Selenium: 32mcg

Vitamins

Vitamin A: 60mcg, Vitamin C: 5mg, Vitamin D: 1.5mcg, Vitamin B12: 2.2mcg, Vitamin K: 35mcg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

cutting board, chef's knife, spoon, medium mixing bowl, fork, measuring cups, measuring spoons

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Salad, Snack

Occasions

Lunch, Light meal, Picnic, Meal prep

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

American, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Creamy, Tender, Juicy

Flavors

Tangy, Savory, Fresh, Herbal, Briny, Lemony

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave at room temperature longer than 2 hours,Discard after 1 hour if the temperature is above 32°C / 90°F), fridge : 2 days (Store in an airtight container at or below 4°C / 40°F,Store tuna filling separately from cucumber boats for the best crunch,Add panko only before serving), freezer : 0 min (Freezing is not recommended because cucumber and yogurt dressing become watery after thawing)