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Cucumber Tuna Boats Recipe

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For a refreshing summer meal, you can't beat this creamy tuna salad mounded into cucumber halves. Hard-cooked eggs make the salad extra hearty, and the crispness of the cucumber is delightful. It's an extra-special luncheon entree or light supper. -Mildred Stubbs, Hamlet, North Carolina

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Cucumber Tuna Boats Recipe

Prep/Total Time: 15 min.

Yield: 3 Servings

15 15

Ingredients

3 medium cucumbers
1 can (6 ounces) tuna, drained and flaked
2 hard-cooked eggs, chopped
1/2 cup shredded cheddar cheese
1/2 cup diced celery
1/4 cup Miracle Whip
2 tablespoons sweet pickle relish
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon salt

Directions

Cut cucumbers in half lengthwise; remove and discard seeds. Cut a thin slice from bottom of cucumber if necessary so they sit flat. In a bowl, combine the remaining ingredients. Spoon into the cucumbers. Serve immediately. Yield: 3 servings.

Nutritional Facts 1 serving (2 each) equals 381 calories, 24 g fat (7 g saturated fat), 185 mg cholesterol, 940 mg sodium, 15 g carbohydrate, 4 g fiber, 26 g protein.

Originally published as Cucumber Tuna Boats in Taste of Home June/July 2000, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Cucumber Tuna Boats (2)

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Reviewed on Mar. 11, 2009 by ChristinaMS

This is a wonderful tuna salad! For my kids, I place cucumber slices on bread with the tuna to make a sandwhich. They make wonderful tea sandwhiches. I prefer dill pickles with tuna so I will just chop up a pickle or two instead of the relish. For myself, I prefer to put some of the tuna on a plate as is and put some cut up cucumber over the top. Thank you for sharing!