We love sushi, although I have to limit that a bit. Because Benni doesn’t like salmon and that means a lot of the sushi is out. But we can always agree on tuna, whether raw or cooked. And then when I got that Tuna and cucumber boats was displayed, I knew it could be our thing. And the best thing: Our child can also eat the recipe, because Tuna mayo is totally her thing and we take full advantage of it here at the boats.
The tuna and cucumber boats are super easy to make and, because they leave out the rice, they are also very low-carb. I made the cucumber snack in two versions: firstly, I made a classic tuna mayo and secondly, I mixed cream cheese with tuna. I then seasoned both with Asian spices. That means I added soy sauce and sesame seeds. In one version I also cut some pickle and onion into it. Both tasted great. And if you pay attention to your diet, you can swap the cream cheese for grainy cream cheese and have a very protein-rich and low-carbohydrate version of the tuna and cucumber boats.
The most important ingredients for the tuna and cucumber boats
The tuna and cucumber boats are really super easy to make and are also suitable for a buffet or something similar. Simply cut into small pieces after filling. If you want to try our recipe, you don’t need many ingredients:
- Cucumbers – The cucumbers are perfect for this. If you want to make really small finger food, you can also use snack cucumbers.
- Tuna – we prefer the version with oil. For us, the tuna tastes more intense. Of course you can also use them in your own juice – whatever suits you better.
- Mayo – of course it will be real if you use Japanese mayo. Of course, the classic mayo also works.
- Cream cheese – whether grainy or double cream: you decide for yourself. Of course it gets creamier with double cream.
- Soy sauce – I prefer light soy sauce, but classic works too. If you want to pay attention to your salt content, you can also use salt-reduced soy sauce.
- Eggs – if you have any boiled eggs left over from breakfast, add them to the tuna mayo. They fit perfectly into the boats.
What should you pay attention to when preparing tuna and cucumber boats?
The tuna and cucumber boats are prepared in no time at all and are child’s play. I would still like to give you a few tips:
- The cucumbers must be halved lengthwise and then hollowed out with a small spoon. By removing the core, we prevent everything from getting watered down.
- Drain the can of tuna well so that the filling doesn’t become too runny.
- Onion and pickles should be cut very finely. A large piece of onion in the mouth is not so pleasant and also drowns out the other tastes.
- If you want it to be even more Asian, you can also crumble a few nori sheets and stir them into the cream.
I quickly prepared the tuna and cucumber boats for lunch and it was really good. They were perfect as a small snack. As a finish and topping, I stirred in sesame seeds, both black and light. Since Benni likes it a little spicier, I added a little Sriracha mayo to some of them. Benni himself then added some wasabi mayo and also dipped his cucumber pieces in wasabi while eating. That was a perfect fit. And if you still have Gari ginger, you can also serve it with it.
If you liked my recipe, I would be happy about a comment and also aEvaluation. To do this, simply click on theasteriskin the recipe card that follows. This will help me and all other readers. Thank you!
We cook Asian food all the time. Try our simple Pak Choi in 10 minutes or the sweet and sour chicken. Our spaghetti with miso or our gyoza are also very tasty.
Tuna and cucumber boats
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Ingredients
- 2-3 Cucumbers
- 1 can tuna drained
- 3 EL Mayo
- 2 EL cream cheese Double cream layer or grainy
- 1 egg hard-boiled
- 1 small onion
- 2-3 pickles optional
- 1 Splash of soy sauce
- Black pepper
- Toppings: sesame Fried onions, Sriracha mayo, wasabi
Instructions
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Wash the cucumbers, cut them in half lengthwise and carefully scrape out the core with a teaspoon.
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Drain the tuna very well in a sieve and place in a bowl.
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Peel the hard-boiled egg, chop it finely or press it directly into the bowl with the tuna with a fork.
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Cut the onion and (optional) pickled cucumber into very fine cubes and fold in.
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Add mayo, cream cheese and a gentle drizzle of soy sauce. Mix everything into a homogeneous mass.
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Season the cream with pepper. Salt is usually no longer necessary because of the soy sauce and the fish.
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Pour the tuna mixture evenly into the hollowed-out cucumbers.
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Garnish with sesame seeds, fried onions or a dollop of Sriracha mayo if desired and serve immediately.
Nutritional values
Frequently asked questions about tuna and cucumber boats
They taste best freshly filled. They will keep covered in the fridge for about a day, but they will retain water. Tip: Store the filling and hollowed-out cucumbers separately and only put them together shortly before serving.
Classic cucumbers are ideal because they are stable and have the typical “boat” shape. Mini snack cucumbers work great as mini appetizers for a buffet, but require more patience when hollowing out.
Partially yes. Prepare the filling the day before and store it airtight in the fridge – it will be even more flavorful. Don’t fill the cucumbers until just before serving, otherwise they will become soggy.
Tuna in its own juice is the lower calorie option and tastes neutral. Tuna in olive oil adds more flavor and makes the filling juicier. Important in both cases: drain thoroughly.
Yes, definitely. Depending on the size, you’ll have around 5-8g of carbohydrates per serving – cucumbers consist of around 95% water, and the rest of the filling is almost carbohydrate-free.
Would you like to cook again?
If you try out the tuna and cucumber boats, feel free to show us your results on Instagram at @gernekochen – we love to see how you interpret our recipes. Some pimp the topping bar with pomegranate seeds or diced avocado, others swear by a generous portion of Sriracha mayo. Both sound tempting. While you’re browsing through our summer snacks, take a look at the quick shoyu chicken – perfect for an after-work meal.
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