
Cool, crisp, and loaded with bright flavor, these hollowed-out cucumber halves make a stunning vessel for a herby, well-seasoned tuna salad. The filling comes together in one bowl — drained tuna gets mixed with coconut-based mayo, a splash of apple cider vinegar, fresh lemon juice, and warm spices like turmeric and ginger that give it a subtle, unexpected depth. Finely diced celery, parsley, and chives fold in for crunch and freshness, making every bite feel lively rather than heavy. For anyone avoiding legumes, the coconut-based mayo is the real hero here, standing in seamlessly for traditional mayo without any soy or bean-derived ingredients sneaking into the mix. Scooping out the cucumber seeds and patting the insides dry is a small step that makes a big difference — the boats stay sturdy and don't get watery as you eat. This is the kind of recipe that looks impressive on a plate but asks almost nothing of you in the kitchen. Serve them right away for maximum crunch, or prep the tuna salad ahead and assemble just before eating.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings












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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
