High Protein Spicy Tuna Cucumber Boats
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Low-Carb, Keto-Friendly
Ingredients
Scale
- 2 large English cucumbers
- 2 cans (5 oz each) tuna in water, drained well
- 1/4 cup plain non-fat Greek yogurt (or light mayo)
- 1 tablespoon Sriracha sauce (adjust to taste)
- 1 teaspoon low-sodium soy sauce or coconut aminos
- 1 teaspoon toasted sesame oil
- 2 green onions, thinly sliced
- 1/2 stalk celery, finely diced
- 1 teaspoon sesame seeds (for garnish)
- Optional: Sliced jalapeños or red pepper flakes for extra heat
Instructions
- Step 1: Prepare the Cucumber Boats
Wash the cucumbers thoroughly and pat them dry. Trim off the ends and slice each cucumber in half lengthwise. Use a small spoon to gently scoop out the seeds from the center of each half, creating a hollow “boat” shape. Be careful not to scoop too deep or you might break the bottom. - Step 2: Dry the Cucumbers
Place the hollowed-out cucumbers face down on a paper towel for a few minutes. This helps remove excess moisture so the tuna filling doesn’t become watery once you assemble the boats. - Step 3: Mix the Spicy Tuna Filling
In a medium mixing bowl, combine the drained tuna, Greek yogurt, Sriracha, soy sauce, and sesame oil. Use a fork to flake the tuna and mix everything until it is well combined and creamy. Fold in the diced celery and half of the sliced green onions. - Step 4: Fill and Garnish
Spoon the spicy tuna mixture evenly into the hollowed-out cucumber channels. Use the back of the spoon to press the filling down firmly. Garnish with the remaining green onions, sesame seeds, and extra Sriracha if desired. - Step 5: Slice and Serve
You can serve the boats as long spears or cut them into 2-inch bite-sized pieces for a fun appetizer-style presentation. Serve immediately while the cucumbers are cold and crisp.