Lemon Pepper Tuna Cucumber Boats

Name: Lemon Pepper Tuna Cucumber Boats
Yield: 4 servings
Ingredients: 400 g No-salt-added tuna in water, drained; 240 g Plain nonfat Greek yogurt; 600 g Cucumber; 40 g Lemon juice; 4 g Salt-free dried herb blend

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Lemon Pepper Tuna Cucumber Boats

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

178.6calories

32.9g protein

8.7g carbs

1.3g fat

Sodium: 75 mg / estimated

1 of 4 equal portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

400 g No-salt-added tuna in water, drained
240 g Plain nonfat Greek yogurt
600 g Cucumber
40 g Lemon juice
4 g Salt-free dried herb blend

Cooking instructions

Mix drained tuna, yogurt, lemon and salt-free herbs. Halve cucumbers lengthwise and scoop out the watery seed channel. Divide tuna into eight boats, two per snack. Store filling separately from cucumber until serving.

Meal-prep storage

Refrigerate promptly within 2 hours at 40 F or below; use within 3-4 days. Freeze individual portions up to 2 months for best quality. Thaw in the refrigerator. Dairy mixtures may separate; stir after thawing. Reheat hot soup and cooked egg dishes to 165 F; do not repeatedly reheat the full batch.

Ingredient and allergy checks

Listed allergens: Milk, Fish. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

New development recipe; kitchen texture/yield and exact labels need testing.

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