Macadamia Free Cucumber Boats with Tuna Salad
These crisp cucumber boats are a fresh, satisfying way to enjoy a classic tuna salad without any of the heaviness of bread or crackers. The hollowed-out English cucumber halves create a naturally sturdy vessel that holds up beautifully to a generously mounded filling. The tuna salad itself gets a bright, slightly exotic lift from ground turmeric, ginger, apple cider vinegar, and a squeeze of fresh lemon juice — flavors that go well beyond the standard mayo-and-celery routine. Speaking of mayo, this recipe uses a coconut-based version, so anyone navigating tree nut concerns can dig in without second-guessing the ingredient list. Finely diced celery and a double hit of fresh herbs — parsley and chives — keep every bite lively and textured. The whole thing comes together in one mixing bowl with no cooking required, making it an ideal light lunch or appetizer when you want something that looks impressive but takes almost no effort.
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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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