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Creamy Tuna Cucumber Canoes

Creamy tuna cucumber canoes are a refreshing, make-ahead appetizer that’s perfect for small get-togethers, evening tea parties, or a light and crunchy midday snack. They come together in under 20 minutes, combine crisp cucumbers with a creamy, savory tuna filling, and look effortlessly elegant on a serving platter. And the best part? They’re super low in carbs!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 7 canoes
Ingredients Method

Ingredients
  

  • 7 small English cucumbers
  • 1 can tuna drained
  • 100 g softened cream cheese
  • 2 tbsp capers
  • 2 tbsp fresh chives finely chopped
  • Cherry tomatoes halved
  • Fresh dill for garnish
  • Salt to taste
  • Black pepper to taste

Method
 

  1. Cut the cucumbers lengthwise in half. Using a spoon, gently scoop out the seeds and some of the flesh from the center to create a hollow “boat.” Repeat with the remaining cucumber halves.
  2. In a medium bowl, combine the drained tuna, softened cream cheese, finely chopped chives, capers, salt, and black pepper. Use a fork to mix and gently mash everything together until you have a smooth, spreadable tuna rillette.
  3. Transfer the tuna rillette into a piping cone or small piping bag. Snip off the tip to create a small opening for easy filling.
  4. Pipe a generous amount of the tuna rillette into each cucumber boat, filling the hollow center evenly.
  5. Cut the cherry tomatoes into quarters and place three pieces on top of each cucumber boat.
  6. Garnish with fresh dill and finish with a light sprinkle of black pepper. Serve immediately and enjoy these fresh, creamy cucumber boats!