High Protein · Lunch
Greek Yogurt Tuna Cucumber Boats
Crunchy cucumber boats filled with creamy tuna, Greek yogurt, celery and dill. An easy no-cook lunch without mayonnaise.
Jump to recipe
These boats turn familiar tuna salad into something fresh and crunchy. Greek yogurt brings tang and creaminess, while cucumber takes the place of bread. Drain the tuna well and chop the celery small so the filling stays neatly in place.
Simple swaps
Use canned salmon instead of tuna, removing any unwanted skin or bones. Parsley can replace dill.
Make ahead and store
Refrigerate tuna filling separately for up to 2 days and fill cucumber just before eating. Keep chilled when packing for lunch.
More recipes to try
Good food. A plan that fits you.
My Diet Chef · By Chef Jeff
Greek Yogurt Tuna Cucumber Boats
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 2
Ingredient amounts adjust with your selection. Cooking times and temperatures stay the same; use suitable cookware and cook in batches if needed.
Ingredients
- 2 cans tuna in water, 5 oz each, drained
- 1/2 cup plain Greek yogurt
- 2 medium cucumbers
- 1 celery stalk, finely diced
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh dill
- 1/4 tsp black pepper
Let's cook
- Halve the cucumbers lengthwise. Scoop out the watery seeds with a teaspoon, then cut each half crosswise to make four boats per serving. Pat dry.
- Flake the tuna into a bowl. Mix with yogurt, celery, lemon juice, mustard, dill and pepper.
- Spoon the filling into the cucumber boats. Serve four boats per person, with any extra filling alongside.
Estimated nutrition per serving
- Calories
- 178 kcal
- Protein
- 30.1 g
- Total carbs
- 12.8 g
- Fiber
- 1.8 g
- Fat
- 1.7 g
Estimates vary with brands, ingredient sizes and substitutions. Includes all listed oil; optional extras are excluded. Nutrition stays per serving when you change the batch size. Reference data: USDA FoodData Central.
Calculation assumptions
Uses plain nonfat Greek yogurt.
