Hazelnut Free Cucumber Boats with Tuna Salad
These cucumber boats are a fresh, satisfying bite that feels light without leaving you hungry. Hollowed-out English cucumbers make the perfect edible vessel, and the tuna salad packed inside is anything but ordinary — coconut-based mayo keeps it creamy and dairy-free, while apple cider vinegar, lemon juice, turmeric, and ginger layer in a brightness that makes every forkful interesting. Finely diced celery adds a welcome crunch, and the fresh parsley and chives bring a herby lift that ties the whole thing together. For anyone navigating tree nut allergies, tuna salad can sometimes be a minefield when pre-made versions sneak in unexpected ingredients, but this one is built entirely from straightforward, easy-to-verify components. The coconut-based mayo is the only swap worth noting, and it works beautifully without any detectable coconut flavor competing with the savory filling. These come together quickly with no cooking required — just a little chopping, stirring, and scooping. Serve them as a light lunch, a crowd-pleasing appetizer, or a protein-packed snack that looks far more impressive than the effort involved.
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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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