High Fructose Corn Syrup Free Cucumber Boats with Tuna Salad

Total time15 min

Prep time15 min

Cook time0 min

High Fructose Corn Syrup Free Cucumber Boats with Tuna Salad

Crisp cucumber halves make the perfect edible vessel for a bright, herb-packed tuna salad that feels light and satisfying all at once. The filling comes together in one bowl — drained tuna folded with coconut-based mayo, a splash of apple cider vinegar, fresh lemon juice, and warm hints of turmeric and ginger that make every bite a little more interesting than your average tuna scoop. Finely diced celery adds crunch, while fresh parsley and chives keep things green and lively. One of the trickiest parts of avoiding high fructose corn syrup is navigating store-bought condiments, especially mayo, but using a coconut-based version here sidesteps that concern entirely with no compromise on creaminess. The cucumbers are hollowed out just enough to hold a generous mound of filling without getting floppy, so presentation is effortless. Scatter a little extra parsley on top and you've got something that looks as good as it tastes. Whether you're serving these as a quick lunch or a light appetizer, they disappear fast.

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Ingredients

4 servings

For the boats

2 large english cucumbers
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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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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