Tuna Salad Cucumber Boats Recipes

CUCUMBER TUNA BOATS

Cucumber Tuna Boats image

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

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 3 servings.

Number Of Ingredients 10

Ingredients

3 medium cucumbers
1 can (6 ounces) tuna, drained and flaked
2 hard-boiled large 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

Steps:

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.

Nutrition Facts : Calories 381 calories, Fat 24g fat (7g saturated fat), Cholesterol 185mg cholesterol, Sodium 940mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.

TUNA SALAD CUCUMBER BOATS

Tuna Salad Cucumber Boats image

This time of the year everybody is growing these huge cucumbers. I am not a fan of the huge seeds in the cucumbers so this is a great way to use them. The huge seeds are scooped out and filled with tuna salad. Great for a light lunch

Provided by barbara lentz

Categories Fish

Time 10m

Number Of Ingredients 6

Ingredients

1 large cucumber
1 small can tuna
1 small onion chopped
1 Tbsp dill relish
1/2 c miracle whip
fresh parsley

Steps:

1. Peel the cucumber cut it in half then cut each half in half. Scoop out the seeds and discard them.
2. Drain the tuna and add the onion, relish and Miracle whip. Spoon the tuna into the cucumber boats.
3. Garnish with the parsley

SEARED TUNA & CUCUMBER SALAD

Seared tuna & cucumber salad image

This Asian-inspired sharing salad is topped with flavour-packed marinated tuna steaks - great for lunch or a light dinner

Provided by Tom Kerridge

Categories Dinner, Lunch, Supper

Time 40m

Yield Serves 6-8

Number Of Ingredients 20

Ingredients

3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp cracked black pepper
1 tbsp sunflower oil
400g yellowfin tuna steaks
3 cucumber , peeled, halved, deseeded and cut into ribbons or spiralised
1 mooli (or use extra breakfast radishes, see below), peeled and cut into ribbons or spiralised
8 breakfast radish , trimmed and finely sliced
small piece ginger , peeled and cut into thin matchsticks
2 tbsp sushi ginger , finely chopped (optional)
2 sheets nori , cut into strips
3 tbsp mirin
2 limes , juiced
large bunch coriander , chopped
1 red chilli , deseeded and chopped
1 tbsp coriander seeds , toasted and lightly crushed, to serve
4 tbsp natural yogurt
1 tsp soy sauce
1 tsp wasabi , or to taste
1 lime , juiced

Steps:

Whisk the soy sauce, sesame oil and pepper together in a shallow dish. Heat the sunflower oil in a non-stick frying pan. Sear the steaks on both sides until cooked to your liking. Transfer to the dish with the marinade, then chill for 1 hr. Turn the steaks, then continue to chill until ready to assemble.
Tip all the veg into a large serving bowl with both types of ginger and the nori. Drizzle over the mirin and lime juice, then add the coriander and chilli. Toss and rest for 20 mins.
Make the dressing by whisking everything together. To serve, slice the tuna and arrange over the salad, then sprinkle over the coriander seeds and drizzle over the dressing.

Nutrition Facts : Calories 254 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.9 milligram of sodium

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