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Lunch Recipes

Lemony Cucumber Tuna Boats Recipe Is a Super-Satisfying Low-Carb Lunch

Trading bread for a hearty veggie slashes carbs, adds crunch and makes an elegant presentation.

A tuna salad sandwich makes a great quick-fix lunch. Simply open up a can, stir in a dash of mayo and some chopped celery, and spread between two slices of toast. But if you’re like us, you sometimes crave something a little more special. That’s how we came up with this easy yet elegant Cucumber Tuna Boats recipe.

Our simple secrets that take canned tuna to next-level deliciousness? First, we swap in olive oil for mayonnaise. A good-quality olive oil adds a peppery note that perfectly complements the flaky fish. For a zingy pop, we stir in a splash of lemon juice, then sprinkles in fresh dill to add subtle sweetness and bright flavor. And for the clever finishing touch, we stuff the mixture into cucumbers boats! English cucumbers have smaller seeds and a thinner skin than the regular variety, and they make a crunchy, refreshing base. Making the boats couldn’t be easier. Just slice the cukes in half lengthwise, then scoop out the seeds to create a well to hold the filling. Best of all, enjoying the tuna on a crisp veggie instead of toast keeps the crunch but helps cut back on carbs. We promise, once you dig into this delightful bite you’ll never go back to the same old tuna salad sandwich again!

For more ways to jazz up a can of tuna, check out these 10 easy recipes.


2 serving

Total Time

Prep Time


  • 1 tomato
  • 2 English cucumbers
  • 2 (5 oz.) cans solid white tuna, drained
  • 2 Tbs. olive oil
  • 1 Tbs. chopped fresh dill
  • 1 tsp. fresh lemon juice
  • Dill sprigs and lemon wedges


Halve tomato then thinly slice. Slice ends off cucumbers; cut in half lengthwise. Using small spoon, scoop out 2⁄3 of flesh and seeds; discard. Pat insides of cucumber halves dry.

In bowl, combine tuna, olive oil, chopped dill and lemon juice. Layer 2 cucumber halves with tomato slices and tuna mixture. Top with remaining cucumber halves; halve crosswise. Transfer to serving plates. Top with with dill sprigs and serve with lemon wedges for squeezing.


  • Calories: 286
  • Fat: 18 gram
  • Saturated Fat: 2 gram
  • Protein: 28 gram
  • Carbohydrate: 4 gram
  • Fiber: 2 gram
  • Cholesterol: 48 mg
  • Sugar: 2 gram
  • Sodium: 432 mg


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