Brazil Nut Free Cucumber Boats with Tuna Salad

Total time15 min

Prep time15 min

Cook time0 min

Brazil Nut Free Cucumber Boats with Tuna Salad

Cool, crisp, and loaded with bright flavor, these cucumber boats make for a satisfying meal that feels fresh without being fussy. The hollowed-out English cucumbers act as natural vessels, sturdy enough to hold a generous mound of tuna salad while keeping every bite light and clean. What makes the filling really sing is the combination of coconut-based mayo, a splash of apple cider vinegar, and fresh lemon juice — it's creamy and tangy at the same time, with warm undertones from ground turmeric and ginger that you won't expect but will absolutely love. Finely diced celery and a double hit of fresh herbs add crunch and color throughout, so the texture is anything but one-note. For anyone navigating tree nut concerns, this recipe is genuinely worry-free — every ingredient is straightforward, and there's no need to scrutinize labels or swap anything out. It comes together in one bowl with minimal prep, making it an easy go-to for a quick lunch or a light dinner that still feels a little special.

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Ingredients

4 servings

For the boats

2 large english cucumbers
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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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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