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Keto Tuna Cucumber Boats - Fresh, Crunchy, and Ready in Minutes

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large English cucumbers (or 3 Persian cucumbers), washed
  • 2 cans (5 ounces each) tuna in water or olive oil, drained well
  • 3 tablespoons mayonnaise (avocado oil mayo works great)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice (fresh is best)
  • 2 tablespoons finely diced red onion
  • 2 tablespoons chopped celery (optional but adds crunch)
  • 1 tablespoon chopped dill or parsley
  • 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 1/4 avocado, diced small (optional, for topping)
  • Everything bagel seasoning or sesame seeds (optional, for garnish)

Method
 

  1. Prep the cucumbers: Slice each cucumber in half lengthwise. Use a spoon to gently scoop out the seeds, creating a shallow “boat.” Pat the insides dry with a paper towel to keep the filling from slipping.
  2. Make the tuna mixture: In a bowl, combine tuna, mayonnaise, Dijon, lemon juice, red onion, celery, dill, and garlic. Add smoked paprika if using. Stir until evenly mixed.
  3. Season to taste: Add salt and pepper. Taste and adjust the lemon or mayo to get the balance you like—brighter or creamier.
  4. Fill the boats: Spoon the tuna mixture into each cucumber half. Pack it in, but don’t mound too high so it’s easy to pick up.
  5. Finish with toppings: Sprinkle with everything bagel seasoning or sesame seeds. Add diced avocado if you want extra richness.
  6. Serve: Cut each boat into 2–3 pieces for bite-size portions or keep them whole for a meal. Enjoy right away for the best crunch.