Cucumber Tuna Salad
Easy cucumber tuna salad boats filled with tuna, mayo, lemon, Dijon, celery, red onion, dill, and parsley for a simple lunch or snack.
Servings: 2 servings
Equipment
Ingredients
- 1 English cucumber
- ¼ cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon dried dill
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 (5-ounce) canned tuna, drained
- 2 celery sticks diced
- 2 tablespoons chopped red onions
- 1 tablespoon chopped parsley
Instructions
- Slice the English cucumbers in half lengthwise. Use a spoon to remove the seeded core of the cucumber and set aside for another use.
- In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper.
- Add the tuna on top of the dressing and use a fork to flake the tuna and mix with the dressing.
- Add the celery, red onions, and parsley and stir to combine. Scoop the tuna mixture inside the hollowed cucumber. Cut each cucumber halve in half and enjoy.
Video
Notes
My Top Tip: Wait to fill the cucumbers until you're ready to eat. You can make the tuna salad ahead of time, but once it sits inside the cucumber, the salt in the filling starts pulling out moisture. I keep the two separate in the fridge and assemble them right before serving so the cucumber stays crisp.
Storage: Store the tuna salad in an airtight container in the fridge. It will keep well for 2–3 days. I recommend storing the tuna salad separately from the cucumber.
Nutrition
Serving: 0.5cucumber | Calories: 289kcal | Carbohydrates: 8g | Protein: 15g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 660mg | Potassium: 426mg | Fiber: 1g | Sugar: 4g | Vitamin A: 436IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 2mg
QR code
Scan code to view the full recipe on your phone.
