Chicken Free Cucumber Boats with Tuna Salad
These hollowed-out cucumber boats are crisp, cool, and loaded with a tuna salad that genuinely earns its place at the table. The filling gets its creamy backbone from coconut-based mayo, which keeps things light while still delivering that satisfying richness you want in a classic tuna salad. A hit of apple cider vinegar and fresh lemon juice brighten everything up, while ground turmeric and ginger add a subtle warmth that makes this feel a little more interesting than your average scoop-and-serve situation. Finely diced celery and a generous handful of fresh parsley and chives bring crunch and herby freshness to every bite. The cucumber shells do double duty as both vessel and vegetable, so you get a full, balanced dish without any extra prep or side dishes to worry about. It comes together in one bowl with no cooking required, making it an ideal option when you want something clean, protein-packed, and genuinely delicious without turning on the stove.
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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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