Fructose Free Cucumber Boats with Tuna Salad
These cucumber boats are a fresh, satisfying meal that feels light without leaving you hungry. Hollowed-out English cucumbers make the perfect edible vessel, and the creamy tuna filling — seasoned with turmeric, ginger, and a bright hit of lemon juice — is genuinely crave-worthy. Navigating fructose can be tricky with tuna salads because store-bought versions often sneak in sweeteners, honey-based dressings, or high-fructose condiments, but every ingredient here is clean and straightforward. The coconut-based mayo keeps things rich and cohesive without any problematic sweeteners, while apple cider vinegar adds just enough tang to balance the savory fish. Diced celery and fresh herbs bring crunch and color, making this feel like something you'd order at a nice café rather than a compromise meal. The whole thing comes together in one bowl with minimal prep — just scoop, mix, fill, and serve.
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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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