Ingredients
Scale
- 1 large English cucumber, halved lengthwise and scooped
- 1 (5 oz) can tuna in water, drained
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tbsp finely diced red onion
- 1 tsp capers, chopped (optional)
- Salt and black pepper to taste
- Fresh dill or parsley for garnish
Instructions
- Halve cucumber lengthwise and use a small spoon to gently scoop out the seeds, creating a hollow cavity.
- In a bowl, mix tuna, mayo, lemon juice, red onion, capers, salt, and pepper.
- Spoon tuna mixture evenly into cucumber halves.
- Chill for 5–10 minutes for flavors to marry (optional but recommended).
- Garnish with fresh dill or parsley before serving.
Notes
- For extra crunch, lightly salt the cucumber halves and let sit for 5 minutes before scooping; pat dry to reduce excess moisture.
- Want it keto-friendly? Use full-fat mayo and check tuna for added sugars.
- Make ahead: prepare tuna salad up to 2 days ahead; assemble just before serving to avoid soggy cucumbers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb, Keto, Gluten-Free
Nutrition
- Serving Size: 1/2 cucumber half
- Calories: 65 Kcal
- Sugar: 1g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg
