Tuna cucumber boats served in a small portion on pale stone

snack · no-cook · 10 min

Tuna cucumber boats

A quick tuna and yogurt filling spooned into cucumber halves, with dill and lemon for flavor.

By GLP-3 Wiki · Updated September 2026 · How we review

AI-generated recipe illustration

1

makes 1 serving

19.6 g protein0.7 g fiber110 kcalper serving

One serving: 2 small cucumber boats. Nutrition is estimated per serving; changing the batch size scales the ingredients.

Prep: 10 min · Cook: 0 min · Total: 10 min

Contains: fish, milk. Check ingredient labels for allergens and cross-contact.

Ingredients

  • 70 gCanned light tuna in water, drained
  • 50 gPlain nonfat Greek yogurt
  • 120 gCucumbersmall cucumber
  • 3 gFresh dillchopped
  • 5 gLemon juice

Steps

  1. Make the boats

    Wash the cucumber, halve lengthwise and scoop out the soft seed core with a teaspoon. Pat the cut surfaces dry.

  2. Mix the tuna

    Drain the tuna thoroughly. Flake into a bowl and mix with yogurt, lemon and chopped dill.

  3. Fill

    Divide the filling between the cucumber halves. Cut into shorter pieces if easier to handle and serve immediately.

For a smaller portion

Start with one cucumber half. If the crunch is not appealing, eat some filling from a small bowl instead; the estimate includes cucumber.

Notes

  • Store filling separately in a covered container at 40°F / 4°C or below for up to 2 days. Fill the cucumber just before serving.
  • Check canned tuna labels for added salt and other ingredients.

Download the 50-recipe book (PDF)

Prints ingredients for 1 serving, with nutrition per serving.

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