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Asian Tuna Salad Cucumber Boats

Course: Lunch
Cuisine: Asian
Servings: 6
Author: Michelle De La Cerda
Asian Tuna Salad in Cucumber Boats ~ An Asian twist and an updated taste for the classic tuna salad, served in hollowed cucumbers


  • 1-28 oz . can Bumble Bee® Solid White Albacore in Water
  • 1/4 cup purple cabbage; chopped
  • 2 tbsp . carrots; finely chopped
  • 2 large green onions; diced
  • 2 tbsp . red bell pepper; finely chopped
  • 2 tbsp . cilantro; chopped
  • 3 cucumbers


  • 2 garlic cloves; minced/grated
  • 2 1/2 tbsp . sesame oil
  • 4 1/2 tbsp . rice vinegar
  • 1 1/2 tsp . sugar
  • 1 tsp . Sriracha
  • 2 1/2 tsp . ground ginger
  • 1/8 tsp . salt; +/- to taste
  • 1/8 tsp . black pepper; +/- to taste
  • 2 tbsp toasted sesame seeds for garnish (optional)
  • 1 green onion; diced for garnish (optional)


  1. Open and drain tuna, allow it to continue to drain for at least an hour, removing as much of the water as possible.
  2. While the tuna drains, prep all the vegetables.
  3. Once the tuna has sufficiently drained, toss the tuna with carrots, onions, bell peppers, cilantro, and cabbage by fork, breaking up any large chunks of tuna. Set aside once well combined.
  4. In a small bowl, whisk all the dressing ingredients together except the salt and pepper.
  5. Taste the dressing and add the salt and pepper according to taste.
  6. Pour dressing over tuna and vegetables, toss well by fork.
  7. Cover and refrigerate for at least an hour, allowing the flavors to combine.
  8. Before serving, slice the cucumbers in half, lengthwise.
  9. Using a teaspoon, scoop out the center, removing all the seeds and soft flesh.
  10. Fill each half of cucumber with 1/3 cup of Asian tuna salad.
  11. Garnish with toasted sesame seeds and green onions.