Cook Time: N/A
Total Time: 15 minutes
Servings: 4
Skill Level: Easy
Ingredients
- 2 large cucumbers
- 1 can (5 ounces) of tuna, drained
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 small red onion, finely chopped
- 1 celery stalk, finely chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Wash the cucumbers thoroughly and pat them dry.
- Cut the cucumbers in half lengthwise and scoop out the seeds using a small spoon to create a hollow center, forming cucumber boats.
- In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, red onion, celery, and fresh dill. Mix well until all the ingredients are evenly combined.
- Add salt, pepper, and lemon juice to the tuna mixture. Adjust seasoning to taste.
- Spoon the tuna salad mixture into the cucumber boats, filling each one generously.
- Arrange the stuffed cucumbers on a white plate for a clean and beautiful presentation.
Helpful Tips
For a lower-calorie version, substitute Greek yogurt for mayonnaise. You can also add finely chopped pickles or capers for an extra tangy flavor. If you’re serving this dish to little ones, consider using mini cucumbers for bite-sized fun! Alternatively, you can prepare the tuna salad in advance and keep it in the fridge for up to 3 days, making this recipe perfect for meal prepping.
Storage and Ingredient Substitutions
Store any leftover stuffed cucumbers in an airtight container in the refrigerator for up to 2 days. To keep the cucumbers crisp, it’s best to store the tuna salad separately and fill the cucumber boats just before serving. If you don’t have fresh dill, dried dill can be used in smaller quantities.
Pairings
This Tuna Salad Stuffed Cucumbers Recipe pairs wonderfully with a light, crisp green salad and a glass of sparkling water with a slice of lime, enhancing the freshness of the dish. For a more substantial meal, serve alongside whole-grain crackers or a quinoa salad.
