Honey Mustard Cucumber Boats

These Honey Mustard Cucumber Boats are one of those easy recipes that somehow make lunch feel a little more fun. They’re light, crunchy, and filled with a creamy tuna and cottage cheese mix that’s savory with just the right amount of tang from the honey mustard drizzle. I make these when I want something fresh that doesn’t leave me hungry an hour later—and honestly, they just look cute on a plate.

The cucumbers act like little edible bowls, which gives everything a nice crunch and keeps things light. I like to peel mine in stripes to make them look a bit more dressed up, but you can skip that if you’re in a hurry. You can make the filling in advance, keep everything chilled, and just assemble when you’re ready to eat, for example, as appetizers.

Tips to Make Honey Mustard Cucumber Boats

• Use a spoon or melon baller to scoop out the cucumber centers—don’t toss them, they go right into the filling.
• Make sure to season the filling well. The salt and pepper really help bring out the flavors in the tuna and cottage cheese.
• If you want more crunch, you can add chopped pickles or celery to the filling.
• The honey mustard drizzle is the star here—don’t skip it. It ties the whole thing together and adds a sweet-savory finish.

Ingredients (For 8 Boats)

• 2 cucumbers
• 1 small can of corn (about ½ cup)
• 1 can tuna (drained)
• ⅓ cup cottage cheese
• Salt (to taste)
• Pepper (to taste)
• Sesame seeds (for topping)

Honey Mustard Sauce:

• 1 tablespoon mayonnaise
• 1 tablespoon honey
• 2 tablespoons Dijon mustard
• ½ tablespoon lemon juice

Alternative Ingredients

If you’re not into cottage cheese, swap it for Greek yogurt or even mashed avocado for a different texture. You can also use shredded chicken instead of tuna, or add chickpeas for a plant-based version. Want it spicy? Add a pinch of cayenne to the honey mustard or mix in some chopped jalapeños to the filling.

Step 1: Prep the Cucumbers

Peel the cucumbers in stripes for a nice visual effect. Cut each cucumber in half, then slice those halves lengthwise to make 8 “boats” total.

Step 2: Scoop Out the Centers

Use a small spoon to dig out the center of each cucumber piece. Add the scooped-out parts into a mixing bowl.

Step 3: Make the Filling

To the bowl, add drained tuna, corn, cottage cheese, salt, and pepper. Mix everything well until combined.

Step 4: Fill the Boats

Spoon the filling evenly into each cucumber boat, pressing down slightly so they hold together.

Step 5: Make the Honey Mustard Sauce

In a small bowl, whisk together the mayonnaise, honey, Dijon mustard, and lemon juice until smooth.

Step 6: Drizzle and Garnish

Drizzle each filled cucumber boat with honey mustard sauce and sprinkle with sesame seeds before serving.

How to Conserve Cucumber Boats

These are best when eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day. Keep in mind that cucumbers release water over time, so if you’re prepping ahead, you might want to store the filling and boats separately and assemble just before eating. The honey mustard sauce can be made ahead and kept in the fridge for up to 5 days.

How to Serve Honey Mustard Cucumber Boats

These are perfect as a light lunch or an afternoon snack. You can also serve them at parties or picnics—just chill them beforehand and you’re good to go.

They’re great as a gluten-free, low-carb option if you’re trying to mix things up from the usual crackers and bread. I’ve even used them as a starter for casual dinner nights with friends when I want something fresh but still satisfying. They’re crunchy, creamy, and easy to hold—basically the ideal finger food.