Tuna Avocado Cucumber Boats (Print Version)

Crisp cucumber boats loaded with zesty tuna and avocado for a fresh, satisfying low-carb lunch ready in minutes.

# What You'll Need:

→ Main

01 - 2 large cucumbers
02 - 1 ripe avocado, diced
03 - 1 can (5 oz) tuna in water, drained

→ Vegetables & Herbs

04 - 2 tablespoons red onion, finely chopped
05 - 1 tablespoon fresh parsley or cilantro, chopped

→ Dressing

06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon extra virgin olive oil
08 - ½ teaspoon Dijon mustard
09 - Salt and freshly ground black pepper to taste

# How To:

01 - Halve cucumbers lengthwise and use a spoon to gently scrape out seeds, creating hollow boats for filling.
02 - In a mixing bowl, combine diced avocado, drained tuna, chopped red onion, and fresh herbs.
03 - In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and black pepper until emulsified.
04 - Pour prepared dressing over tuna-avocado mixture and gently fold until evenly coated.
05 - Spoon tuna salad filling evenly into prepared cucumber boats.
06 - Present immediately, garnished with additional fresh herbs if desired. Serve chilled for optimal flavor and texture.

# Expert Tips:

01 -
  • Ready in just 10 minutes with zero cooking required
  • Perfect for low-carb and gluten-free diets
  • Protein-packed and satisfying despite being light
  • Refreshing and ideal for warm weather meals
  • Easy to prep ahead for quick lunches
02 -
  • Pat the cucumber dry after scooping out the seeds to prevent the filling from becoming watery
  • Mash half of the avocado and dice the other half for a more interesting texture
  • If preparing ahead, add the avocado just before serving to prevent browning
  • Season the cucumber boats with a little salt before filling them to enhance their flavor
  • Use an ice cream scoop to easily fill the cucumber boats with the tuna mixture
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