Description
A refreshing and healthy snack combining crisp cucumbers with a creamy tuna filling, perfect for hot days or quick lunches.
Ingredients
Scale
- 1 can of tuna, drained
- 1/4 cup chopped red onion
- 1–2 tbsp chopped cilantro (or parsley)
- 1/4 cup plain Greek yogurt
- 1 tsp olive oil
- 1/4 tsp garlic powder
- Salt & pepper to taste
- 1 large cucumber, sliced or halved for boats
Instructions
- In a bowl, combine the drained tuna, chopped red onion, cilantro, Greek yogurt, olive oil, garlic powder, salt, and pepper. Stir until smooth and creamy.
- Wash and slice the cucumber into thick rounds or cut it lengthwise and scoop out the center to create ‘boats.’
- Serve the tuna salad by piling it onto the cucumber rounds or filling the boats. Optional: Add chili flakes, hot sauce, or paprika on top for extra flavor.
Notes
These are best enjoyed chilled. Store any leftovers in an airtight container in the refrigerator for 2-3 days, keeping cucumber boats separate until serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 30mg
Keywords: cucumber, tuna, healthy snack, quick lunch, no-cook recipes