Honey Free Cucumber Boats with Tuna Salad
These cucumber boats are a fresh, satisfying meal that feels light without leaving you hungry. The hollowed-out English cucumber halves act as crisp, cool vessels for a herby tuna salad that's packed with flavor from apple cider vinegar, lemon juice, turmeric, and ginger. Coconut-based mayo keeps the whole thing creamy and completely free of any sweeteners — no hidden sugars or bee-derived ingredients to second-guess on a label. Finely diced celery adds a satisfying crunch, while fresh parsley and chives give every bite a bright, garden-fresh lift. The turmeric and ginger are subtle but do real work here, adding warmth and a gentle earthiness that makes this feel like more than just a basic tuna scoop. It comes together in one bowl with no cooking required, which means minimal cleanup and maximum payoff. Serve it right away for the best texture contrast between the cool cucumber and the creamy, herb-flecked filling.
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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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