Barley Free Cucumber Boats with Tuna Salad
These crisp cucumber boats are a fresh, satisfying way to enjoy tuna salad without the need for bread, crackers, or any grain-based vessel — making them a natural fit for anyone avoiding barley and other grains. The hollowed-out English cucumber halves hold up beautifully, giving you a sturdy, cool scoop that makes every bite feel light and clean. The tuna filling gets its creamy texture from coconut-based mayo, which keeps things simple and free from the hidden grain derivatives that can sneak into conventional condiments. A hit of apple cider vinegar and fresh lemon juice brighten the whole thing up, while ground turmeric and ginger add a subtle warmth that makes this feel like more than just a basic tuna salad. Finely diced celery, fresh parsley, and chives round out the filling with crunch and herby freshness. It comes together in one bowl with no cooking required, so it's as easy to pull off on a busy weeknight as it is to serve at a casual lunch spread.
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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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