Gelatin Free Cucumber Boats with Tuna Salad
These crisp cucumber boats are a fresh, satisfying way to enjoy a classic tuna salad without any of the usual ingredient concerns that come with store-bought versions. The cucumbers are hollowed into sturdy little vessels, then loaded with a bright, herby tuna mixture that holds together beautifully thanks to coconut-based mayo — no animal-derived binders or hidden additives in sight. Apple cider vinegar and fresh lemon juice give the filling a lively tang, while turmeric and ginger add a subtle warmth that makes this feel a little more special than your average lunch. Finely diced celery keeps every bite crunchy, and the fresh parsley and chives bring a pop of color and garden-fresh flavor. It all comes together in one bowl with no cooking required, which means minimal cleanup and maximum payoff. Serve them immediately for the best texture, or prep the tuna salad ahead and fill the boats right before eating.
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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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