Gut Friendly Cucumber Boats with Tuna Salad
Cool, crisp cucumber halves make the perfect edible vessel for a tuna salad that's anything but ordinary. The filling gets its creamy base from coconut-based mayo, which keeps things light and dairy-free while still delivering that satisfying richness you want in a classic tuna salad. A splash of apple cider vinegar and fresh lemon juice brighten the whole bowl, while ground turmeric and ginger add a gentle warmth that's genuinely good for your gut. Finely diced celery and fresh herbs fold in for texture and a pop of green flavor in every bite. Hollowing out the cucumbers is a quick, satisfying step — just scoop, pat dry, and you've got a sturdy little boat ready to hold a generous mound of filling. This is the kind of no-fuss recipe that works equally well as a light lunch or a crowd-pleasing appetizer platter, and it comes together without any cooking at all. Every ingredient earns its place here, making this an easy go-to when you want something fresh, nourishing, and genuinely delicious.
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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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