Crispy Cucumber Boats with Tuna Mayo & Egg Mayo (Finger Food)
Beat the Heat! Chef Jin Seo-yeon’s No-Cook Cucumber Boat Recipe from ‘Pyeonstorang’: Two Flavors of Tuna Mayo and Egg Mayo
Still feeling the intense heat even after ‘Cheoseo’ (late August)? On days when cooking over a hot stove feels overwhelming, we often crave simple, no-cook meals. Chef Jin Seo-yeon from the show ‘Pyeonstorang’ perfectly captured this sentiment with her ‘#FingerFood’ recipe for ‘#CucumberBoats’ that requires no cooking. This recipe features the delightful crunch of fresh cucumbers filled with either a savory ‘#TunaMayo’ or a creamy ‘#EggMayo’, offering two delicious variations.
Main Ingredients- 2 fresh cucumbers
- 1 scoop of warm brown rice
- A little chopped scallions (or chives) for garnish
Savory Tuna Mayo Filling- 1 can of tuna (approx. 100g), drained
- 1/2 Tbsp mayonnaise
- 1 Tbsp Sriracha sauce (adjust to spice preference)
- 1/2 Tbsp lemon juice
- 2 pinches of black pepper
Creamy Egg Mayo Filling- 1 hard-boiled egg
- 1 Tbsp mayonnaise (generous amount)
- 1/2 Tbsp stevia (or sugar, adjust to taste)
- 1/2 Tbsp lemon juice
- A pinch of black pepper
- 1 can of tuna (approx. 100g), drained
- 1/2 Tbsp mayonnaise
- 1 Tbsp Sriracha sauce (adjust to spice preference)
- 1/2 Tbsp lemon juice
- 2 pinches of black pepper
Creamy Egg Mayo Filling- 1 hard-boiled egg
- 1 Tbsp mayonnaise (generous amount)
- 1/2 Tbsp stevia (or sugar, adjust to taste)
- 1/2 Tbsp lemon juice
- A pinch of black pepper
Cooking Instructions
Step 1
Wash the cucumbers thoroughly, then slice them in half lengthwise. Using a spoon, gently scoop out the seeds from the center. Cut each half into two pieces, creating boat shapes. This method prevents the cucumber from becoming soggy and makes it easier to fill.
Step 2
Now, let’s prepare the tuna mayo filling. In a bowl, combine the drained tuna, 1/2 Tbsp of mayonnaise, 1 Tbsp of Sriracha sauce, 1/2 Tbsp of lemon juice, and 2 pinches of black pepper. Mix everything well. The Sriracha adds a pleasant kick, and the lemon juice provides a refreshing zest.
Step 3
Making the egg mayo filling is just as simple. Mash the hard-boiled egg with a fork or a masher until smooth. Add 1 Tbsp of mayonnaise (don’t be shy!), 1/2 Tbsp of stevia (you can adjust the sweetness or use sugar), 1/2 Tbsp of lemon juice, and a pinch of black pepper. Stir until well combined. This filling is loved for its smooth texture and subtle sweetness.
Step 4
Time to assemble our cucumber boats! Spoon a moderate amount of warm brown rice into each prepared cucumber boat. Generously top with either the tuna mayo or egg mayo filling. Finally, sprinkle with freshly chopped scallions or chives for a beautiful garnish. You now have a refreshing and delicious cucumber boat finger food ready to impress!
