Mushroom 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. The hollowed-out English cucumber halves act as a natural vessel, giving you a cool, crunchy bite with every forkful. The tuna filling gets its creamy texture from coconut-based mayo, which keeps things light while still delivering that rich, familiar comfort you want from a good tuna salad. A hit of apple cider vinegar and fresh lemon juice brighten everything up, while ground turmeric and ginger add a subtle warmth that makes this feel a little more special than your average lunch. Finely diced celery and fresh chives bring texture and a gentle sharpness that rounds out the whole bowl beautifully. For anyone navigating a diet that rules out fungi, this recipe is naturally in the clear — every single ingredient is straightforward and easy to verify, with no sauces or condiments that typically sneak in unexpected additions. It comes together quickly, looks gorgeous on a plate, and works just as well for a casual weekday lunch as it does for entertaining.
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!