Nutmeg Free Cucumber Boats with Tuna Salad
These cucumber boats are a fresh, satisfying bite that feels light without skimping on flavor. Hollowed-out English cucumbers make the perfect edible vessel, and the tuna salad filling is bright and herby thanks to fresh parsley, chives, and a squeeze of lemon juice. Coconut-based mayo keeps things creamy while apple cider vinegar adds just enough tang to wake everything up. Ground turmeric and ginger bring a gentle warmth and subtle depth that makes this feel like more than your average tuna salad. The finely diced celery adds a satisfying crunch in every bite, balancing the tender cucumber shell beautifully. Tuna salads can sometimes hide unexpected spice blends in store-bought condiments, but every ingredient here is straightforward and easy to verify, so you know exactly what's going into the bowl. Serve these straight away for the best texture, with an extra scatter of fresh parsley if you want a little color on top.
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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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