Anti Inflammatory Cucumber Boats with Tuna Salad
Fresh, crisp, and loaded with flavor, these hollowed-out cucumber boats make for a satisfying meal that feels light without leaving you hungry. The tuna salad filling gets its creamy texture from coconut-based mayo, which sidesteps the inflammatory oils found in conventional mayonnaise while still delivering that rich, familiar bite. What really sets this recipe apart is the spice combination — turmeric and ginger are both well-regarded for their anti-inflammatory properties, and here they blend seamlessly into the tuna rather than overpowering it. A splash of apple cider vinegar and fresh lemon juice brighten everything up, while celery, parsley, and chives add crunch and a pop of herby freshness. The cucumber shells do double duty as both vessel and vegetable, keeping things cool and hydrating without any need for bread or crackers. It comes together in one bowl with minimal prep, making it an easy go-to when you want something nourishing that doesn't feel like a compromise. Serve it right away for the best texture, and don't skip the extra parsley on top — it makes the whole plate look as good as it tastes.
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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.
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