Tuna Avocado Cucumber Boats (Print Version)

Crisp cucumber boats filled with zesty tuna and avocado salad—a fresh, low-carb lunch ready in 10 minutes.

# What You’ll Need:

→ Main

01 - 2 large cucumbers
02 - 1 ripe avocado, diced
03 - 1 can (5 oz) tuna in water, drained

→ Vegetables & Herbs

04 - 2 tablespoons red onion, finely chopped
05 - 1 tablespoon fresh parsley or cilantro, chopped

→ Dressing

06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon extra virgin olive oil
08 - ½ teaspoon Dijon mustard
09 - Salt and freshly ground black pepper to taste

# How to Make It:

01 - Slice cucumbers lengthwise into halves. Using a spoon, gently scrape out the seeds to create hollow boats for filling.
02 - In a mixing bowl, combine diced avocado, drained tuna, chopped red onion, and fresh herbs.
03 - In a separate small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and black pepper until emulsified.
04 - Pour dressing over the tuna and avocado mixture. Gently fold until all components are evenly coated.
05 - Distribute the tuna salad evenly among the cucumber halves, filling each boat generously.
06 - Serve immediately at room temperature or chilled. Garnish with additional fresh herbs if desired.

# Additional Tips::

01 -
  • Fast and Fresh: Ready in just 10 minutes with no cooking required.
  • Nutrient-Dense: High in protein and healthy fats while remaining low-carb and gluten-free.
  • Customizable: Easy to adapt with different proteins or extra vegetables based on your pantry.
  • Perfect for Weight Loss: Only 220 calories per serving and incredibly filling.
02 -
  • Use a small spoon or a grapefruit spoon to scrape the seeds for better precision.
  • Wait to dice the avocado until you are ready to assemble the salad to prevent it from browning.
  • Whisk the dressing thoroughly in a separate small bowl before pouring it over the salad to ensure even distribution of the Dijon mustard and seasoning.
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