Whenever I buy canned tuna there are a couple things I like to look for. First, I look for tuna that is either troll or pole and line caught because according to Monterey Bay Aquarium’s Seafood Watch Program, this is the most environmentally sustainable option available when it comes to canned tuna.
The other thing I look for is ‘light tuna’. You may have noticed that canned tuna usually comes in light and white options, well the light tuna tends to have less mercury then the white tuna so that’s why I opt for the light. Ideally, when you read the ingredients you want to look for tuna that comes from skipjack tuna, that’s the tuna with the lowest mercury content.
The once you’ve bought your tuna and are feeling good abut your choices you’re going to want to make this super simple and insanely delicious tuna salad. This is my go-to recipe for tuna salad. I love the flavor and the texture I get from adding in all the extra veggies PLUS I love that I am eating all those veggies. Even my kids love this salad and you know how happy it makes a mama to see her kids willingly eat and enjoy some veggies!
Feel free to use any and all veggies you have on hand. Anything crunchy works! I usually just pull out my bins of pre-prepped veggies and then just chop up whatever I’ve got (which is usually a combination of carrots, celery, broccoli, cauliflower, kale, fennel, and/or radishes).
If you’ve never eaten your tuna salad in a cucumber boat before, I think you may need to give it a try! The crunch factor is off the charts and hey, you get to enjoy another veggie.
Be sure to check out the video below for the step-by-step and don’t forget to pop down into the comments below to let me know what is YOUR favorite way to eat tuna salad! xo
Tuna and Veggie Cucumber Boats
Yield: Serves 1-2
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
- 5 ounces light tuna
- ¼ cup chopped carrots
- ¼ cup chopped celery
- 2 tbsp. diced red onion
- ¼ chopped broccoli
- 3 tbsp. Greek yogurt (I used 2%)
- 1 tbsp. mayo
- 1-2 cucumbers, halved lengthwise and seeded
Combine tuna, carrots, celery, red onion, broccoli, yogurt, and mayo in a medium bowl. Mix until everything is well incorporated.
Spoon into tuna boats and enjoy!
Makes 1-2 servings.
Nutrients per ½ recipe: Calories: 174; Total Fat: 7.1; Saturated Fat: 1.1g; Cholesterol: 36mg; Carbohydrate: 13.1g; Dietary Fiber: 2.2g; Sugars: 6.1g; Protein: 18g