Artificial Flavors Free Cucumber Boats with Tuna Salad
These crisp cucumber boats are a fresh, satisfying way to enjoy a classic tuna salad without any of the processed shortcuts that typically sneak artificial flavors into the mix. Every ingredient here is straightforward and real — water-packed tuna, coconut-based mayo, fresh herbs, a squeeze of lemon, and warm spices like turmeric and ginger that add depth without a single synthetic additive. The hollowed-out cucumber acts as a natural, crunchy vessel that keeps things light while giving each bite a cool contrast to the savory, herb-flecked filling. Finely diced celery adds a satisfying snap, and the combination of fresh parsley and chives brings a brightness that no flavor packet could replicate. It comes together in one bowl with minimal prep, making it an easy go-to for lunch or a light dinner when you want something clean and genuinely flavorful. Serve it right away for maximum crunch, or prep the tuna salad ahead and fill the boats just before eating.
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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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