RECIPE: DILL + TUNA SALAD CUCUMBER BOATS

By: Margot Rutigliano, CPT, Pn2, CHC | Founder Vita Vie Retreat

I’m always trying new recipes and working on ideas for healthy, quick lunches. Tuna is so easy because you can buy it and store it in your pantry without worrying about it going bad for a while. I tend to stock up on tuna because you never know when you’ll want to use it. Whether it’s lunch or dinner, it’s an easy “go to” if you’re in a pinch or even if you just want some delicious tuna.

Tuna is also a great option for those who need to eat on the go. Protein sources are usually a little harder to come by when on traveling. Luckily, because tuna is canned, you can easily take tuna with you for work or pleasure travel. Other wild caught canned fishes like salmon would be a great source of one go protein as well.

I’m a grain free eater because I’m very carbohydrate sensitive (I get very sleepy, moody and irritable after eating grains) so many of my recipes are grain free. This is why I chose to use cucumber boats instead of bread in this recipe. I have used gluten free wraps and it was equally delicious. You could also easily substitute your favorite bread (as seen in pic) or sprouted bread for the cucumber boats if you prefer. The tuna recipe is delicious and would be great as a sandwich or even over lettuce as a salad.

DILL + TUNA SALAD INGREDIENTS:

12 ounces tuna (I use canned wild caught tuna)
3 Tbsp Olive Oil (This is my favorite – La Tourangelle) *Sub mayonnaise or primal mayonnaise if you prefer a creamier tuna salad.
1/4 – 1/2 Yellow Onion Finely Chopped (use as much as your taste prefers)
Juice of one Fresh Lemon
1/2 C Finely Chopped Celery
1/4 C Red Bell Pepper Finely Chopped
1 Tsp Fresh Dill (I also use this dried dill if I’m in a pinch.) – Feel free to add more if you prefer a stronger dill flavor.
3 Cucumbers (sliced in half longwise) – sub bread or gluten free bread if preferred.
Salt + Pepper To Taste

Serves 2 – 3 people (6 dill + tuna cucumber boats)

INSTRUCTIONS:

Slice cucumbers lengthwise and scoop out the inside with a spoon. Leave about a border of about 1/4 inch all the way around so the cucumber boat is strong and doesn’t fall apart.
In a bowl, mix together the tuna, olive oil, lemon juice, onion, celery, red pepper and dill. Add salt + pepper and taste test your mix. Add additional dill and/or salt and pepper as you prefer.
Scoop tuna salad mix into cucumber boats. Sprinkle the top of each cucumber boat with a little bit of dill as a garnish. Serve immediately.

Note: If you like your tuna salad cold, you may want to chill the mixture in the fridge to your desired temperature prior to serving.

OTHER SUGGESTIONS:

Spice it up – If you like your tuna salad a bit spicy, add chili flakes or sriracha to a little kick. Adding jalapeños would also liven up the flavor.

Add extra fat – Add in finely chopped avocado or top with shredded cheese to add extra fat to this recipe.

Add your own spin on it! Make it yours and enjoy!

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