Spicy Tuna Cucumber Boats With Cream Cheese
These crisp cucumber boats filled with creamy, spicy tuna are the easiest no-cook lunch you will make all week.
Servings: 2 servings
Ingredients
- 1 medium cucumber peeled, raw
- 1 ½ ounce cream cheese softened
- 2 ounces canned tuna
- ½ teaspoon Salt-Free Everything Bagel Seasoning
- ½ teaspoon coconut aminos
- ½ teaspoon hot sauce
Instructions
- Slice cucumber in half lengthwise. Using a spoon, de-seed cucumber and then blot both sides dry with a paper towel.
- Spread on softened cream cheese then fill up each side with spoonfuls of tuna. Sprinkle on Salt-Free Everything Bagel Seasoning then drizzle on coconut aminos and hot sauce.
Notes
Peeling And De-Seeding Cucumber: You can leave the skin on or peel the cucumber. Using a spoon to remove the seeds will allow the cucumber halves to turn into a “boat” and to allow room to stuff the cucumbers with the remaining ingredients. Without de-seeding, the toppings will not have an easy place to sit on the cucumber halves. You do not need to de-seed them, but, if you don’t, just be aware that the resulting snack will be messier to eat and different than the original recipe intended.
Net Carbs: Per serving, these cucumber boats contain 2.5 grams of net carbs. The recipe, as written, yields 2 servings and 1 serving is equivalent to 1 prepared cucumber boat. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.
Refrigerator Storage: Store prepared cucumber boats in an airtight container in the refrigerator and eat them within 1 day.