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Tuna Salad Cucumber Boats closeup

Tuna Salad Cucumber Boats

Bright and lemony, creamy tuna salad served on crunchy cucumber boats. No-cook, quick and easy -- perfect for summer lunches or picnics!
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Course: Main, Salad, Snack
Cuisine: American
Keyword: Keto, Low Carb, Low Oxalate, Low Phosphorus, Low Sodium
Diet Type: PKD
Servings: 1
Calories: 399kcal
Author: Clarissa S. Paimanta, RD

Ingredients

  • 1 cucumber halved lengthwise and deseeded
  • 1 cup romaine lettuce chopped fine
  • 1/4 cup cherry tomatoes quartered
  • 2 tbsp red onion diced
  • 2 oz canned tuna drained
  • 1/2 avocado diced
  • 1 1/2 tbsp mayonnaise
  • 2 tsp lemon juice to taste
  • 1/2 tbsp fresh dill chopped

Instructions

  • Wash your cucumber, remove the top and bottom, then slice lengthwise and scoop out the seeds using a spoon. Set deseeded cucumbers aside.
  • In a bowl, add all the other ingredients and mix to combine. I like my tuna salad on the creamier side, so I make sure all my vegetables are chopped fine. Plus I like to mash half of my avocado and keep the other half diced for more texture. Adjust seasonings to taste, adding more lemon juice, mustard, garlic powder, or a dash of salt and pepper.
  • At this point you can store them separately or to serve, stuff the tuna salad onto the deseeded cucumber and enjoy!

Nutrition

Calories: 399kcal | Carbohydrates: 18g | Protein: 15g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 29mg | Sodium: 277mg | Potassium: 1045mg | Fiber: 9g | Sugar: 6g | Vitamin A: 4599IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 3mg | Phosphorus: 199mg
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