Tuna Sriracha Cucumber Boats with Furikake

Ingredients

- 2 medium cans of tuna, drained (approximately 10 ounces total)
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce
- 2 Persian cucumbers
- 2 tablespoons furikake seasoning

Instructions

1. Prepare the Tuna Mixture:
- In a medium-sized mixing bowl, combine the drained tuna with 1/2 cup mayonnaise.
- Add 1 tablespoon of sriracha sauce. Stir the mixture thoroughly until the ingredients are well combined. Adjust the amount of sriracha according to your spice preference.

2. Prepare the Cucumbers:
- Wash and dry the Persian cucumbers.
- Slice each cucumber in half lengthwise to create four boat-shaped pieces.
- Use a spoon to gently scoop out the seeds and make a trough in each cucumber half. Be careful not to scoop too deeply, as you want to maintain the structure of the cucumber.

3. Assemble the Boats:
- Fill each cucumber trough generously with the tuna mixture, packing it slightly to ensure it stays in place.

4. Season and Garnish:
- Evenly sprinkle the filled cucumber boats with furikake seasoning to add a dash of flavor and texture.

5. Serve:
- Arrange the Tuna Sriracha Cucumber Boats on a serving platter. They can be enjoyed immediately or chilled for a few minutes, depending on your preference.

Total Time

PT15M
15 minutes

Type of Dish

Lunch

Keywords

Tuna, Sriracha, Cucumber, Furikake, Quick Lunch, No-cook, Healthy Lunch, Easy Recipe, Low Carb, Flavorful

Recipe Yield

Serves 4 adults

Calories

Approximately 800 calories for the entire dish

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