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Low-Carb Creamy Tuna Cucumber Boats

4.7 stars, average of 82 ratings

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When it gets too hot to cook, the last thing you want is to have to fire up your oven or stove. That's why I've been working on recipes perfect for hot summer days. No stove and no oven needed!

Inspired by the latest TikTok trends, these cucumber boats are stuffed with a simple creamy tuna salad made with tuna, mayo, mustard and onions. And if you're not a fan of cucumber, you use bell peppers or romano peppers instead. They are great for stuffing and work well with any creamy fillings.

If or you are vegetarian, this Creamy Egg Salad is what you can use instead of the tuna salad. You could even use cooked chicken or some Guacamole which would also make these vegan friendly.

These will be some leftover cucumber seeds in this recipe. If you're like me and don't like wasting ingredients, you could use the cucumber seeds in other recipes such as our Cucumber Cooler or add them to this Chilled Cucumber Soup.

How about the serving size? Will two cucumber boats be enough? It depends. While two cucumber boats will be enough for a light lunch or snack, four will be ideal for a more satisfying meal. Enjoy!

No-Cook Keto Lunch and Dinner Recipes

Looking fo more no-cook keto recipes? All of these are great options if you need to keep your kitchen cool.

Looking for more recipes? We have over 100 low-carb salads most of which are cold or use cooked and cooled ingredients such as chicken, fish or eggs.

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Hands-on Overall

Serving size 2 cucumber boats

Allergy information for Low-Carb Creamy Tuna Cucumber Boats

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 2 cucumber boats)

Net carbs3.3 grams
Protein13.2 grams
Fat20.5 grams
Calories255 kcal
Calories from carbs 5%, protein 21%, fat 74%
Total carbs4.7 gramsFiber1.4 gramsSugars2.7 gramsSaturated fat3.1 gramsSodium404 mg(18% RDA)Magnesium34 mg(9% RDA)Potassium335 mg(17% EMR)

Ingredients (makes 2 servings)

  • 1 can (4-oz) tuna in spring water, drained (100 g/ 3.5 oz)
  • 1/2 small red onion, finely diced (30 g/ 1.1 oz)
  • 3 tbsp mayonnaise (45 g/ 1.6 oz) - you can make your own mayo
  • 1/2 tsp Dijon mustard or yellow mustard
  • sea salt and pepper, to taste
  • 1 large cucumber, peeled and seeds removed (240 g/ 8.5 oz)
  • 1 medium spring onion, sliced (15 g/ 0.5 oz) or fresh chives


  1. Prepare the ingredients for the filling. Drain the tuna, finely dice the red onion and chop the spring onions.
    Low-Carb Creamy Tuna Cucumber Boats
  2. Place the drained tuna, red onion, mayonnaise, Dijon mustard (or yellow mustard) into a bowl and mix to combine. Season with salt and pepper to taste. Set aside.
  3. Peel the cucumber and cut it in half widthwise and also lengthwise to get a total of 4 pieces. Use a small measuring spoon or a teaspoon to scoop the watery seeds out. Discard the seeds or use in another recipe (see tips in the recipe post above). Note: All weights listed in our KetoDiet App are always per edible amounts! A 140 g/4-oz can of tuna will yield about 100 g tuna. Same applies to cucumber. To get about 240 g/8.5 oz of peeled and deseeded cucumber, you'll need a large 370 g/13 oz cucumber. Low-Carb Creamy Tuna Cucumber Boats
  4. Top the halves with the creamy tuna and fresh spring onions or chives). Eat immediately. the creamy cucumber salad can be stored in a sealed jar in the fridge for up to 3 days. Low-Carb Creamy Tuna Cucumber Boats

Ingredient nutritional breakdown (per serving, 2 cucumber boats)

Net carbsProteinFatCalories
Fish, tuna, white, canned in water, without salt, drained solids
0 g11.8 g1.5 g64 kcal
Onion, red, fresh
1 g0.2 g0 g6 kcal
0.1 g0.2 g18.7 g167 kcal
Dijon mustard
0 g0.1 g0.1 g2 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Cucumber, fresh
1.8 g0.7 g0.2 g14 kcal
Spring onion, scallion, green onion, fresh
0.4 g0.1 g0 g2 kcal
Total per serving, 2 cucumber boats
3.3 g13.2 g20.5 g255 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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