Corn and Rice style Cucumber Boats

Serves: 2

Nutritional Information (per serve)

  • Kcal: 100 kcal
  • Carbs: 5.5g
  • Proteins: 11.3g
  • Energy: 421 kJ
  • Sugar: 3g
  • Fat: 2.5g
  • Saturated fat (g): 0.5g
  • Sodium (mg): 212mg

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  • 125 grams Slendier Konjac Rice Style
  • 2 Lebanese cucumbers , cut in half lengthways then cut in half crossways
  • 95 grams Tuna in brine drained
  • ½ cup(s) Corn kernels
  • 2 tablespoon(s) Alfalfa sprouts
  • 1 tablespoon(s) Mayonnaise


  1. Prepare Slendier Konjac Rice Style as per instructions on pack. Measure 125 grams and set aside. Place remaining Slendier Konjac Rice Style in small bowl ; cover and refrigerate for 2-3 days
  2. In a small bowl add the rice, drained tuna, mayonnaise and corn and stir to combine
  3. With a sharp knife gently cut seeds and remove with teaspoon to form little boats
  4. Scoop tuna mixture into cucumbers and garnish with alfalfa sprouts
  5. Serve immediately

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