Emulsifier Free Cucumber Boats with Tuna Salad
Crisp cucumber halves make the perfect edible vessel for a bright, herby tuna salad that comes together in minutes. Conventional mayo is one of the sneakiest sources of emulsifiers in the kitchen, but this recipe swaps it out for a coconut-based version that keeps things clean without sacrificing that creamy, cohesive texture you want in a good tuna salad. Apple cider vinegar and fresh lemon juice add a gentle tang, while turmeric and ginger give the filling a subtle warmth that makes it feel a little more interesting than your average scoop-and-serve situation. Finely diced celery brings the crunch, and a generous handful of fresh parsley and chives keeps everything tasting light and garden-fresh. Hollowing out the cucumbers takes all of two minutes with a small spoon, and the sturdy walls hold up beautifully so nothing slides around on the plate. It's the kind of no-fuss, no-heat meal that works just as well for a quick lunch as it does for a casual appetizer spread.
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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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