Crunchy Cucumber Boats with Creamy Egg Mayo & Tuna Mayo
Chef’s Menu Jin Seo-yeon’s Diet Recipe: Making Tuna Mayo & Egg Mayo Cucumber Boats
Following the healthy diet recipe introduced on the TV show ‘Chef’s Menu’ by actress Jin Seo-yeon, I’ve recreated these delightful cucumber boats! Featuring a crisp, refreshing cucumber base filled with wholesome brown rice and topped generously with savory tuna mayo and smooth egg mayo, this dish is not only a visually appealing treat but also a satisfying and nutritious meal option.
Main Ingredients- 1 Cucumber
- Scallions, for topping (about 1-2 stalks)
- 2-3 Tbsp Brown rice or white rice
Spicy Tuna Mayo Filling- 1 can Tuna (90g)
- 1 Tbsp Mayonnaise
- 0.5 Tbsp Sriracha sauce (adjust to taste)
- 0.5 Tbsp Lemon juice
- Pinch of black pepper
Creamy Egg Mayo Filling- 1 Hard-boiled egg
- 1 Tbsp Mayonnaise
- 0.5 Tbsp Stevia or sweetener (optional)
- Pinch of black pepper
- 1 can Tuna (90g)
- 1 Tbsp Mayonnaise
- 0.5 Tbsp Sriracha sauce (adjust to taste)
- 0.5 Tbsp Lemon juice
- Pinch of black pepper
Creamy Egg Mayo Filling- 1 Hard-boiled egg
- 1 Tbsp Mayonnaise
- 0.5 Tbsp Stevia or sweetener (optional)
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the hard-boiled egg. Fill a small pot with enough water to cover the egg. Add the egg and about 0.7 Tbsp of coarse salt (this helps with peeling later). Place the pot over high heat.
Step 2
Once the water reaches a rolling boil, reduce the heat to medium and continue to boil the egg for 10 minutes. After 10 minutes, turn off the heat and immediately transfer the egg to a bowl of cold water to cool down.
Step 3
Wash the cucumber thoroughly under running water. Cut it in half lengthwise. Then, cut each half in half lengthwise again, resulting in four long, boat-shaped pieces.
Step 4
Using a small spoon, carefully scoop out the seeds and the soft center part of the cucumber halves to create a hollow cavity. Be gentle to maintain the boat shape.
Step 5
Open the can of tuna and drain all the oil very thoroughly. You can do this by placing the tuna in a fine-mesh sieve and pressing down firmly with a spoon or your hands.
Step 6
In a mixing bowl, combine the drained tuna with 1 Tbsp of mayonnaise and 0.5 Tbsp of Sriracha sauce. Add a pinch of black pepper. (Note: The original recipe used 0.5 Tbsp mayonnaise and 1 Tbsp Sriracha sauce, so feel free to adjust the quantities to your preference.)
Step 7
Add 0.5 Tbsp of lemon juice to the tuna mixture and stir well. The lemon juice adds a bright, fresh flavor that complements the tuna.
Step 8
Peel the hard-boiled egg and rinse it briefly under cold water. Place the egg in a separate bowl. Add 1 Tbsp of mayonnaise, a pinch of black pepper, and 0.5 Tbsp of stevia (or your preferred sweetener). If you prefer not to use a sweetener, you can omit this step.
Step 9
(This step is integrated with step 7 for egg preparation.)
Step 10
(This step is integrated with step 7 for egg preparation.)
Step 11
Finally, wash and finely chop the scallions. These will be used as a fresh garnish for the cucumber boats.
Step 12
Spoon the brown rice or white rice into the hollowed-out cucumber boats, filling them about halfway. This layer provides a base and adds a satisfying chew.
Step 13
Generously top the rice layer with the prepared tuna mayo and egg mayo fillings. You can alternate them or layer them as you like. (Tip: If you have leftover tuna mayo, it stores well in the refrigerator and can be used for another delicious cucumber boat or sandwich the next day.)
Step 14
Sprinkle the chopped scallions over the top of the fillings. Your healthy and delicious Jin Seo-yeon-style cucumber boats are now ready to enjoy!
