Ingredients
Equipment
Method
- Wash cucumbers thoroughly and pat dry. Slice each cucumber in half lengthwise to create long boat shapes.
- Use a small spoon to gently scrape out the seeds and some of the flesh from each cucumber half, creating a hollow channel. Leave about 1/4-inch of cucumber wall around the edges so the boats stay sturdy and don't collapse.
- Open the cans of tuna and drain them extremely well. Press the tuna firmly in a fine-mesh strainer or wrap in paper towels and squeeze gently to remove all excess liquid. Transfer drained tuna to a mixing bowl.
- Add the light mayonnaise and sriracha sauce to the tuna. Start with the amounts listed and adjust based on your heat preference—you can always add more sriracha later.
- If using lime, cut it in half and squeeze the juice into the bowl. Add black pepper and a small pinch of sea salt if desired. Mix everything together with a fork until the tuna is evenly coated and the mixture is creamy.
- Taste the tuna mixture and adjust seasoning as needed. Add more sriracha for heat, lime juice for brightness, or a touch more mayo for creaminess.
- Spoon the spicy tuna mixture into each cucumber boat, packing it in gently so it stays in place. Mound the filling slightly above the cucumber edges for a generous serving.
- Serve immediately for the crunchiest texture. Optionally garnish with a sprinkle of sesame seeds, chopped green onions, or fresh cilantro.
Nutrition
Notes
This recipe is naturally diabetic-friendly with only 3g net carbs per serving and zero added sugars. The high protein content (22g per serving) helps maintain stable blood sugar levels and promotes satiety. Tuna provides heart-healthy omega-3 fatty acids, which are beneficial for cardiovascular health—a key concern for people managing diabetes. Cucumbers are extremely low glycemic and provide hydration and fiber. Using light mayonnaise keeps calories in check while maintaining the creamy texture. This meal fits perfectly into keto, low-carb, gluten-free, and dairy-free eating plans.
