Spicy tuna cucumber boats topped with fresh herbs and sesame seeds

Spicy Tuna Cucumber Boats

BySavannah Brooks
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why make this recipe

Spicy Tuna Cucumber Boats are a fantastic choice when you want a light, fresh meal or snack. They are easy to make and packed with flavor. The combination of crunchy cucumber and spicy tuna is delightful. Plus, this recipe takes only a few minutes to prepare, making it perfect for busy days or last-minute gatherings.

how to make Spicy Tuna Cucumber Boats

Ingredients:

  • 1 can of tuna (drained)
  • 1 large cucumber
  • 1-2 tablespoons mayonnaise
  • 1 teaspoon sriracha (or to taste)
  • Salt and pepper to taste
  • Chopped green onions or cilantro for garnish

Directions:

  1. Cut the cucumber in half lengthwise and scoop out the seeds to create boats.
  2. In a bowl, mix together the drained tuna, mayonnaise, sriracha, salt, and pepper.
  3. Spoon the tuna mixture into the cucumber boats.
  4. Garnish with chopped green onions or cilantro.
  5. Serve immediately or chill in the refrigerator before serving.

how to serve Spicy Tuna Cucumber Boats

Spicy Tuna Cucumber Boats are best served cold. You can enjoy them on their own as a quick snack or as part of a light meal. They pair well with a side salad or some fresh fruit. For a more filling option, add them to a platter with other appetizers.

how to store Spicy Tuna Cucumber Boats

If you have leftovers, you can store the filling in an airtight container in the fridge for up to two days. However, the cucumber boats are best eaten fresh. If you want to prepare them ahead of time, consider storing the tuna mixture separately and assembling the boats just before serving.

tips to make Spicy Tuna Cucumber Boats

  • Adjust the amount of sriracha to match your spice level preference.
  • You can use Greek yogurt instead of mayonnaise for a healthier twist.
  • Try adding diced celery or bell peppers to the tuna mixture for extra crunch.
  • Chill the cucumber boats for about 30 minutes before serving for a refreshing bite.

variation

You can switch up this recipe by using different types of fish, like salmon or chicken. For a vegetarian option, replace the tuna with chickpeas or a bean salad.

FAQs

1. Can I make these ahead of time?
You can prepare the tuna filling ahead of time, but it’s best to assemble the cucumber boats just before serving.

2. What can I use instead of sriracha?
You can use any hot sauce you like, or even omit it if you prefer a milder flavor.

3. Can I add other toppings?
Absolutely! You can add diced tomatoes, avocado, or even a sprinkle of cheese for added flavor.

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Spicy Tuna Cucumber Boats

  • Author: admin
  • Total Time: 10 minutes
  • Yield: 2 servings
  • Diet: Pescatarian
Print Recipe

Description

A light and fresh meal featuring crunchy cucumbers filled with spicy tuna, perfect for a quick snack or appetizer.

Ingredients

  • 1 can of tuna (drained)
  • 1 large cucumber
  • 1-2 tablespoons mayonnaise
  • 1 teaspoon sriracha (or to taste)
  • Salt and pepper to taste
  • Chopped green onions or cilantro for garnish

Instructions

  1. Cut the cucumber in half lengthwise and scoop out the seeds to create boats.
  2. In a bowl, mix together the drained tuna, mayonnaise, sriracha, salt, and pepper.
  3. Spoon the tuna mixture into the cucumber boats.
  4. Garnish with chopped green onions or cilantro.
  5. Serve immediately or chill in the refrigerator before serving.

Notes

Adjust sriracha to your spice level preference. For a healthier twist, use Greek yogurt instead of mayonnaise.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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