Cinnamon Free Cucumber Boats with Tuna Salad
Cool, crisp, and loaded with bright flavor, these cucumber boats make for a satisfying meal that feels light without leaving you hungry. The hollowed-out English cucumbers act as edible vessels, sturdy enough to hold a generous mound of tuna salad without going soggy before you even sit down. Coconut-based mayo keeps things creamy while apple cider vinegar and fresh lemon juice add a little zip that wakes the whole dish up. Ground turmeric and ginger bring warmth and depth without leaning on the spice cabinet staples that so many savory recipes default to — making this a genuinely safe and flavorful option for anyone navigating cinnamon sensitivity. Finely diced celery and a double hit of fresh herbs give every bite some texture and color, so it looks as good as it tastes. The whole thing comes together in one bowl with no cooking required, which means it's just as practical for a quick weekday lunch as it is for a casual spread with friends.
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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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