Carrageenan Free Cucumber Boats with Tuna Salad
Crisp cucumber halves make the perfect edible vessel for a bright, herby tuna salad that comes together in minutes. The filling gets its creamy body from coconut-based mayo — a smart swap that sidesteps the carrageenan often lurking as a stabilizer or emulsifier in conventional mayonnaise brands. Apple cider vinegar and fresh lemon juice keep things lively, while turmeric and ginger add a subtle warmth that makes this feel like more than just a basic tuna scoop. Finely diced celery brings a satisfying crunch, and the fresh parsley and chives give every bite a garden-fresh lift. Hollowing out the cucumbers takes all of two minutes with a small spoon, and the sturdy walls hold the filling beautifully without any soggy drama. It's the kind of clean, no-fuss meal that works equally well as a light lunch, a party appetizer, or a meal-prep staple you can assemble on the fly.
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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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