Nitrate & Nitrite Free Cucumber Boats with Tuna Salad
These crisp cucumber boats are a fresh, satisfying way to enjoy tuna salad without any of the processed deli shortcuts that typically sneak unwanted additives into your meal. Canned tuna packed in water keeps things clean and simple, while coconut-based mayo steps in as a creamy binder that skips the preservatives found in many conventional jarred options. The filling gets its brightness from apple cider vinegar, fresh lemon juice, and a generous handful of chopped parsley and chives — real ingredients that do all the heavy lifting on flavor. A pinch of turmeric and ground ginger add a subtle warmth that makes this taste far more interesting than your average scoop of tuna salad. Hollowing out the cucumbers takes just a minute with a small spoon, and the result is a sturdy, crunchy vessel that holds up beautifully without going soggy. It's the kind of light, no-fuss meal that works just as well for a quick lunch as it does for a snack plate when you have people over.
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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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