Low Sugar Cucumber Boats with Tuna Salad
These crisp cucumber boats are a fresh, satisfying way to enjoy a classic tuna salad without any of the sneaky sweeteners that tend to creep into store-bought versions. Conventional mayo and pre-made tuna mixes are notorious for hiding added sugars, so making everything from scratch here puts you fully in control. The filling comes together with coconut-based mayo, a splash of apple cider vinegar, and a bright hit of lemon juice — all the tang and richness you want, none of the unnecessary sweetness. Ground turmeric and ginger give the salad a subtle warmth that makes it feel a little more interesting than your average lunch, while the finely diced celery and fresh herbs keep every bite lively and textured. Hollowing out the cucumbers takes just a minute with a small spoon, and the result is a sturdy, cool vessel that holds the filling beautifully without going soggy. Scatter a little extra parsley on top and you've got something that looks genuinely impressive for how little effort it takes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the boats
- 2 large english cucumbers
For the tuna salad
- 2 cans (5 oz each) tuna packed in water, drained
- 3 tbsp coconut-based mayo
- 1 tsp apple cider vinegar
- 2 stalks celery, finely diced
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp fresh chives, thinly sliced
- 1 tsp fresh lemon juice
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Trim the ends from each cucumber and cut them in half lengthwise. Use a small spoon or melon baller to scoop out the seeds and a shallow channel of flesh, leaving a sturdy 1/4-inch wall all around to form a stable boat. Pat the insides dry with a paper towel.
- 2
In a mixing bowl, combine the drained tuna, coconut-based mayo, apple cider vinegar, lemon juice, turmeric, and ginger. Break up any large chunks of tuna with a fork and stir until the mixture is evenly coated and holds together.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!