Dairy Free Cucumber Boats with Tuna Salad
Cool, crisp, and loaded with flavor, these cucumber boats make for a satisfying lunch or light dinner that feels a little fancy without any real fuss. The hollowed-out English cucumbers act as natural vessels, giving you that satisfying crunch in every bite while keeping things fresh and light. Traditional tuna salad often leans on regular mayonnaise, which typically contains dairy-adjacent ingredients or is made in facilities that complicate things — here, coconut-based mayo steps in seamlessly, delivering the same creamy, cohesive texture you expect. A splash 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 a generous handful of fresh herbs bring texture and color, so every forkful has something going on. It comes together in one bowl with no cooking required, which means minimal cleanup and maximum reward.
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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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