Black Pepper Free Cucumber Boats with Tuna Salad
Crisp cucumber halves make the perfect edible vessel for a bright, herb-packed tuna salad that comes together in minutes. The filling gets its creamy body from coconut-based mayo, which keeps things dairy-free and surprisingly rich without any heaviness. A splash of apple cider vinegar and fresh lemon juice lift the whole mixture, while turmeric and ginger add a warm, earthy depth that makes this feel like so much more than a basic tuna scoop. Finely diced celery and a generous handful of fresh parsley and chives keep every bite lively and textured. For anyone avoiding black pepper, this recipe is genuinely satisfying proof that bold flavor doesn't require it — the spice lineup here does all the heavy lifting on its own. Serve these straight 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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