B-well Tuna Stuffed Cucumber Boats

Low-carb, gluten-free and still packs a flavourful punch!

Serves: 4-6
Time: 20 minutes
Recipe by: Thando Manyoni


½ cup B-well garlicnaise
1 English cucumber
1 can tuna in water, drained
¼ red onion, finely chopped
2 tsp fresh dill, finely chopped
1 tbsp Dijon mustard
1 green chilli, finely chopped
1 tsp salt
1 tsp cracked black pepper
½ cup cherry tomatoes, quartered
1 block feta cheese, crumbed


Slice the cucumber in half lengthways. Divide each half into 2-3 pieces depending on the size of the cucumber.
Use a spoon to remove the inside flesh of the cucumber.
In a mixing bowl, stir together the mayo, red onion, dill, mustard, chilli, salt and pepper. Mix well to combine.
Divide and spoon the mixture into the cucumber crevice. Top with the cherry tomatoes and crumbed feta
Serve immediately

Chefs Tip: Use any leftover filling for sandwiches the next day.

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