10-Minute Tuna Avocado Boats (Printable)

Crisp cucumber boats packed with zesty tuna and creamy avocado for a light, fresh meal in 10 minutes.

# What You Need:

→ Main

01 - 2 large cucumbers
02 - 1 ripe avocado, diced
03 - 1 can (5 oz) tuna in water, drained

→ Vegetables & Herbs

04 - 2 tablespoons red onion, finely chopped
05 - 1 tablespoon fresh parsley or cilantro, chopped

→ Dressing

06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon olive oil
08 - 1/2 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - Slice cucumbers in half lengthwise. Use a spoon to gently scrape out seeds, creating hollow boats with intact skin.
02 - In a bowl, combine diced avocado, drained tuna, red onion, and fresh herbs.
03 - In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper until emulsified.
04 - Pour dressing over tuna-avocado mixture and gently fold until all ingredients are evenly coated.
05 - Spoon filling evenly into each cucumber boat, distributing mixture across all pieces.
06 - Serve immediately, garnishing with additional fresh herbs if desired.

# Expert Advice:

01 -
  • Ready in 10 minutes flat, which means you can actually make lunch instead of just thinking about it.
  • It tastes clean and bright without feeling like you're punishing yourself with diet food.
  • Meal prep becomes effortless since you can assemble these the night before and they stay crisp.
02 -
  • If you make these ahead, keep the filling and boats separate until you're ready to eat—the cucumber will weep into the filling otherwise and you'll lose that satisfying crunch.
  • The quality of your tuna actually matters here since there's nowhere to hide, so splurge slightly on a brand you actually like.
03 -
  • Pat the drained tuna dry with a paper towel—even a little extra water ruins the texture and makes everything muddy.
  • Chill your bowls and plates if you have a minute because cold dishes stay cold longer and taste fresher and brighter.
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