Hard boil the egg. Once cooked, cool it under cold water, peel, and chop into small pieces.

Finely chop the onion, garlic, olives, and capers.

Cut the cucumber in half lengthwise. Use a spoon to gently scoop out the seeds from the center of each half, creating boat-like cavities.

In a medium mixing bowl, combine the drained tuna, chopped hard-boiled egg, finely chopped olives, capers, garlic, and onion.

Add the yogurt, mayonnaise, and mustard to the bowl. Stir everything together gently until well combined.

Grate in some lemon zest and squeeze in a little lemon juice. Season the mixture generously with salt and black pepper to taste. Mix again to distribute the seasonings evenly.

Carefully spoon the tuna mixture into the hollowed-out cucumber halves, filling them generously.

Arrange the cucumber tuna boats on a serving plate. Drizzle a little olive oil over the top of each boat just before serving. Or sriracha sauce.

These are lovely served immediately, or you can chill them in the refrigerator for about 30 minutes for an extra refreshing dish.

Enjoy this super delicious Cucumber Tuna Boats. They make a fantastic light lunch or appetizer!