Oats Free Cucumber Boats with Tuna Salad
These cucumber boats are a fresh, satisfying lunch that comes together with almost no effort and zero need for a stove. The crisp English cucumber shells hold up beautifully against the creamy tuna filling, giving you a satisfying crunch in every bite. Coconut-based mayo keeps the dressing rich and smooth, while apple cider vinegar and a squeeze of lemon juice brighten the whole thing up. A pinch of turmeric and ginger add a subtle warmth that makes this feel a little more interesting than your average tuna salad. Finely diced celery, fresh parsley, and chives round out the texture and flavor, so every forkful has something going on. For anyone navigating grain sensitivities, this is the kind of recipe that genuinely delivers — no swaps needed, no ingredient hunting, just clean, whole-food ingredients that work together naturally. Scatter a little extra parsley on top before serving and it looks as good as it tastes.
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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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