Cucumber Tuna Salad Boats
Crisp cucumber halves are hollowed out and filled with creamy herb-seasoned tuna salad for an elegant and incredibly low-carb diabetic friendly lunch or snack. This no-cook recipe requires no special equipment and delivers satisfying protein and healthy fats with virtually no impact on blood sugar levels.
Cool cucumber halves loaded with creamy herb tuna salad for a refreshing zero-cook low-carb diabetic friendly lunch.
Nutrition per serving
Ingredients
vessel
protein
dressing
vegetables
flavoring
herbs
Instructions
Prep the Cucumber Boats
Cut cucumbers in half lengthwise. Use a spoon to scoop out the seeds and some of the flesh, creating a trough for the filling. Pat the insides dry with a paper towel so the filling does not become watery.
Make the Tuna Salad
In a mixing bowl, combine drained tuna, Greek yogurt, Dijon mustard, diced celery, and fresh dill. Mix well until everything is evenly incorporated. Season with salt and black pepper to taste.
Fill the Boats
Spoon the tuna salad mixture generously into each cucumber boat, mounding it up slightly. Divide the filling equally between the four cucumber halves. Press down lightly with the back of the spoon to pack it in.
Serve and Garnish
Arrange the filled cucumber boats on a plate. Garnish with extra fresh dill sprigs and a few cracked black pepper flakes. Serve immediately or refrigerate for up to 2 hours before serving.
Substitutions
Common mistakes
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