Spicy Sriracha Tuna Salad Cucumber Boats

Spicy Sriracha Tuna Salad Cucumber Boats

Julia

These Spicy Sriracha Tuna Salad Cucumber Boats offer the perfect balance of cool, crisp freshness and bold, fiery flavor. Inspired by the growing trend of low-carb, veggie-based vessels for protein-rich fillings, this recipe transforms humble cucumbers into edible boats that cradle a zesty tuna salad with just the right amount of kick. The combination of creamy mayonnaise, tangy lime juice, and spicy sriracha creates a flavor profile that's both satisfying and addictive.

What makes this dish truly special is its versatility and convenience. As a naturally gluten-free option, it caters to various dietary needs without sacrificing taste or satisfaction. The cucumber boats provide a refreshing crunch that perfectly complements the creamy, spicy tuna filling, while also adding hydration and fiber to your snack. Each bite delivers a contrast of textures—from the cool, watery cucumber to the rich, protein-packed tuna mixture.

Perfect for meal prep, these cucumber boats can be assembled in advance and stored in the refrigerator for quick grab-and-go snacking throughout the week. They're ideal for busy professionals, fitness enthusiasts, or anyone looking for a light yet filling option that won't weigh them down. Whether you're packing them for lunch, serving them as appetizers at a gathering, or enjoying them as a post-workout snack, these spicy tuna cucumber boats deliver maximum flavor with minimal effort.

The recipe is endlessly customizable—adjust the sriracha level to your heat preference, add diced vegetables for extra crunch, or swap in Greek yogurt for a lighter version. With just 15 minutes of prep time and no cooking required, this recipe proves that healthy eating doesn't have to be complicated or time-consuming.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

15 minutes
None servings
185 calories
Fat 10.00g
Carbs 6.00g
Protein 18.00g

Ingredients

2 largeEnglish cucumbers, halved lengthwise
12 ozcanned tuna in water, drained
1/4 cupmayonnaise
2 tbspsriracha sauce
1 tbsplime juice, fresh squeezed
2 stalksgreen onions, thinly sliced
1 stalkcelery, finely diced
1/4 tspgarlic powder
1/4 tspsalt
1/4 tspblack pepper, freshly ground
1 tbspsesame seeds (optional)
2 tbspfresh cilantro, chopped (optional)

Equipment

Cutting board
measuring spoons
measuring cups
paper towels
fork
chef's knife
spoon
can opener
medium mixing bowl
serving platter

Clean Eating

Aligns with clean eating principles by using whole, minimally processed ingredients like fresh cucumber, canned tuna, and simple seasonings. The recipe emphasizes fresh, recognizable components without artificial additives.

Gluten-Free Diet

Naturally gluten-free recipe using whole food ingredients like cucumber, tuna, and mayonnaise. No gluten-containing grains or processed ingredients are used, making it safe for those with gluten sensitivities.

Ketogenic Diet

Perfectly keto-friendly with low carbs from cucumber boats, high fat from mayonnaise, and moderate protein from tuna. The recipe contains minimal net carbs and provides a satisfying, fat-rich meal that aligns with ketogenic macronutrient requirements.

Low-Carb Diet

An ideal low-carb option featuring cucumber as a zero-carb vessel for protein-rich tuna salad. The recipe avoids high-carb ingredients like grains or bread, making it perfect for those limiting carbohydrate intake.

Mindful Eating

Supports mindful eating with its emphasis on sensory experience, featuring varied textures (crisp cucumber, creamy tuna), vibrant colors, and fresh ingredients that encourage slow, intentional consumption.

Instructions

1

Wash the English cucumbers thoroughly under cold running water and pat them dry with a clean kitchen towel.

1 min
2

Cut each cucumber in half lengthwise to create 4 long halves. Use a spoon to carefully scoop out the seeds and some of the flesh from the center of each cucumber half, creating a boat-shaped cavity. Leave about 1/4 inch of flesh along the sides and bottom.

3 min
3

Place the cucumber boats on a paper towel-lined plate or cutting board, cut side down, to drain any excess moisture while you prepare the tuna salad.

4

Open the cans of tuna and drain them thoroughly, pressing out excess water with a fork or by squeezing gently. Transfer the drained tuna to a medium mixing bowl and use a fork to break it into small flakes.

2 min
5

Add the mayonnaise, sriracha sauce, lime juice, garlic powder, salt, and black pepper to the bowl with the tuna.

1 min
6

Add the sliced green onions and diced celery to the tuna mixture.

7

Using a fork or spoon, mix all ingredients together thoroughly until well combined and the tuna salad has a creamy, uniform consistency. Taste and adjust seasoning, adding more sriracha for extra heat or salt and pepper as needed.

2 min
8

Pat the cucumber boats dry with a paper towel to remove any accumulated moisture, then arrange them on a serving platter with the hollowed side facing up.

1 min
9

Spoon the spicy tuna salad evenly into each cucumber boat, filling the cavity generously and mounding it slightly on top. You should use approximately 1/2 cup of tuna salad per boat.

2 min
10

If desired, garnish each cucumber boat with a sprinkle of sesame seeds and chopped fresh cilantro for added flavor and visual appeal.

1 min
11

Serve immediately, or cover with plastic wrap and refrigerate for up to 2 days. For grab-and-go convenience, you can cut each boat in half crosswise to create 8 smaller portions.

Frequently Asked Questions