Cashew Free Cucumber Boats with Tuna Salad
These hollowed-out cucumber halves make the most satisfying low-carb vessel for a bright, herby tuna salad that actually has personality. The filling gets its creamy body from coconut-based mayo, which keeps the whole dish completely free of tree nut ingredients without sacrificing that rich, cohesive texture you want in a good tuna salad. A splash of apple cider vinegar and fresh lemon juice cut through the richness, while ground turmeric and ginger add a subtle warmth that makes this feel like more than a quick lunch. Finely diced celery gives every bite a satisfying crunch, and the fresh parsley and chives keep things tasting clean and garden-bright. Scooping out a shallow channel in each cucumber half is the one small step that makes everything hold together beautifully on the plate. It comes together in one bowl with no cooking required, making it an ideal option when you want something fresh, filling, and genuinely delicious without much effort.
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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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