Dill Pickle Tuna Cucumber Boats

Why You’ll Love This Recipe

• Ultra-refreshing crunch from cool cucumber “boats.”
• Big dill-pickle tang balanced by creamy mayo and Dijon.
• Ready in 15 minutes with pantry staples.
• Light, gluten-free, and easy to scale for snacks, lunch, or a party platter.

Grocery List

• Produce: 2 large English cucumbers, fresh dill (optional)
• Dairy: None (optional Greek yogurt for variation)
• Pantry: Canned tuna, mayonnaise, Dijon mustard, dill pickles, pickle brine (from the jar), kosher salt, black pepper

Full Ingredients

Tuna Salad

• 2 (5 oz/142 g) cans tuna in water, drained very well
• 3 tbsp mayonnaise (45 g)
• 1 tsp Dijon mustard (5 mL)
• 1/3 cup (55 g) finely chopped dill pickles
• 1 tbsp dill pickle brine (15 mL)
• Pinch kosher salt, to taste
• Pinch freshly ground black pepper

Cucumber Boats & Toppings

• 2 large English cucumbers
• Freshly cracked black pepper, to finish
• Optional garnish: fresh dill fronds or extra chopped pickles

Step-by-Step Instructions

Step 1: Split and seed the cucumbers

Rinse and dry the cucumbers. Trim the ends, then halve lengthwise to create four long pieces. Use a small spoon to gently scrape out the seeds, forming shallow “boats.” Pat the cut sides dry with a paper towel so the filling adheres. For extra-crisp boats, lightly sprinkle the hollow with a pinch of salt, let sit 5 minutes, then pat dry again.

Step 2: Drain and fluff the tuna

Open the tuna cans and drain thoroughly. For the best texture, press the tuna in a fine-mesh strainer with the back of a spoon to remove excess liquid. Transfer to a bowl and fluff with a fork so the dressing coats evenly.

Step 3: Mix the dill-pickle mayo dressing

In a medium bowl, stir together the mayonnaise, Dijon mustard, finely chopped dill pickles, and pickle brine until smooth and well combined. The brine adds bright acidity and just enough saltiness.

Step 4: Fold in tuna and taste

Add the flaked tuna to the dressing and gently fold until evenly coated. Taste and season with a small pinch of kosher salt and black pepper, if needed. If you prefer a looser salad, mix in another 1–2 teaspoons of pickle brine or a little more mayo.

Step 5: Dry and fill the cucumber boats

Pat the cucumber boats dry once more. Spoon the tuna salad into each boat, mounding it slightly so it looks generous. A small cookie scoop or two spoons makes neat portions.

Step 6: Finish, chill, and serve

Finish with plenty of freshly cracked black pepper and, if you like, a few dill fronds. Serve immediately for maximum crunch, or chill for about 10 minutes in the refrigerator (aim for 38–40°F / 3–4°C) before serving.

Pro Tips

• Drain tuna very well—excess liquid can make the filling watery and the boats slippery.
• Use English or Persian cucumbers; their thin skins and fewer seeds make cleaner boats.
• For tidy presentation, transfer tuna salad to a zip-top bag, snip a corner, and pipe it into the boats.
• Slice a thin sliver off the rounded cucumber bottoms so the boats sit flat and don’t rock.
• Pickle brine brightens flavor without thinning too much—add a teaspoon at a time until it tastes just right.

Variations

• Lighter: Swap half the mayo for plain Greek yogurt and add a squeeze of lemon.
• Spicy: Stir in 1–2 teaspoons hot sauce or a pinch of cayenne; top with minced pickled jalapeño.
• Mediterranean: Replace mayo with 2–3 tablespoons extra-virgin olive oil and lemon juice; add 1 tablespoon capers and chopped parsley.

Storage & Make-Ahead

The tuna salad can be made up to 3 days ahead; store covered and chilled at 38–40°F (3–4°C). Prep cucumbers up to 24 hours in advance: seed, pat dry, and refrigerate cut-side down on paper towels in an airtight container. Assemble boats up to 4 hours before serving and keep chilled; crack pepper just before serving for best aroma. Do not leave assembled boats at room temperature for more than 2 hours.

Nutrition (per serving)

Approximate per cucumber boat (1 of 4): 155–165 calories; 13 g protein; 8 g fat; 6 g carbohydrates; 1 g fiber; 1 g sugar; ~550–650 mg sodium. Values will vary based on brands and exact amounts.