Chestnut Free Cucumber Boats with Tuna Salad
These hollowed-out cucumber halves make the most satisfying low-effort meal — crisp, cool, and loaded with a tuna salad that actually has personality. The filling gets its creaminess from coconut-based mayo, which keeps things light while still binding everything together beautifully. A hit of apple cider vinegar and fresh lemon juice brighten the whole mixture, while ground turmeric and ginger add a subtle warmth that makes this feel like more than just a basic tuna scoop. Finely diced celery and fresh chives give every bite a little crunch and a pop of color. The whole thing is naturally free from tree nuts of any kind — no hidden chestnut flour, chestnut paste, or chestnut-based thickeners that can sneak into packaged dressings and sauces. Making the salad from scratch with straightforward pantry staples means you stay in full control of what goes into the bowl. Serve it right 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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