Lupin Free Cucumber Boats with Tuna Salad
These hollowed-out cucumber halves make the most satisfying low-effort meal — crisp, cool, and loaded with a tuna salad that actually has personality. The filling gets its creaminess from coconut-based mayo, which keeps things light while adding a subtle richness that pairs beautifully with the bright hit of lemon juice and apple cider vinegar. A pinch of turmeric and ground ginger give the whole thing a gentle warmth that elevates it well beyond your average tuna scoop. Finely diced celery and fresh chives add crunch and a pop of color, making every bite feel fresh and lively. Lupin flour and lupin-based ingredients have quietly crept into a surprising number of packaged foods and mayo alternatives, so mixing up your own filling from scratch with clearly labeled pantry staples is a genuinely smart move. The assembly is straightforward — scoop, mix, fold, fill — and the result looks impressive enough to serve at lunch with guests or pack up for a satisfying midday meal. A final scatter of fresh parsley over the top is optional, but it makes the whole plate look like you really meant business.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!