Tuna Cucumber Recipe
Make Tuna Cucumber Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tuna Filling
Cucumber Boats & Garnish
Method
Tuna Filling
- 1
Prepare tuna
Open the canned tuna, drain thoroughly, then transfer to a medium mixing bowl. Use a fork to flake the tuna into small, uniform pieces.
- 2
Combine binders and flavorings
Add the mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice to the bowl with tuna. Stir until combined and creamy.
- 3
Add aromatics and season
Fold in the minced red onion, diced celery, chopped capers, and chopped dill. Season with salt and black pepper, then taste and adjust: add more lemon for brightness, more mayo or yogurt for creaminess, or more salt/pepper as needed.
Cucumber Boats & Garnish
- 4
Prepare cucumbers
Wash the cucumbers, trim the ends, then slice each cucumber in half lengthwise. Use a small spoon or melon baller to scoop out most of the seeds and a shallow channel down each half to create a 'boat' about 1/4–1/2 inch deep. Pat the inside gently with a paper towel to remove excess moisture.
- 5
Assemble
Divide the tuna mixture evenly among the cucumber boats, mounding slightly. For bite-size servings, you can also slice the stuffed halves into 2–3 pieces each after filling.
- 6
Garnish and finish
Sprinkle lemon zest and microgreens or chopped parsley over the filled cucumbers. Add a light dusting of smoked paprika and an extra crack of black pepper if desired. Serve immediately or chill for up to 1 hour before serving.