Dill Pickle Tuna Cucumber Boats
These easy Dill Pickle Tuna Cucumber Boats are crisp, cool, and loaded with tangy dill pickle flavor in every bite.
Servings 4
Ingredients
- 2 medium English cucumbers
- 10 ounces canned tuna
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons red onion, minced
- 2 tablespoons dill pickles, chopped
- 1 tablespoon fresh dill, chopped
- 2 teaspoons dill pickle juice
- ½ teaspoon garlic salt
- ¼ teaspoon ground black pepper
Instructions
- Cut the cucumbers in half width-wise, then cut each half each in half length-wise.
- Scoop out the seeds, making room for the tuna salad, then set them aside.
- Add the mayonnaise, sour cream, pickle juice, garlic salt and ground black pepper to a mixing bowl. Whisk to combine.
- Drain the tuna and break it apart with a fork.
- Add the tuna, chopped pickles, red onion and fresh chopped dill over the dressing. Gently toss to combine.
- Spoon the tuna salad into the cucumbers and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Dill Pickle Tuna Cucumber Boats
Amount per Serving
Calories
140
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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