Paleo Cucumber Boats with Tuna Salad

Total time15 min

Prep time15 min

Cook time0 min

4.7

(27)

These cucumber boats are the kind of no-fuss, feel-good meal that proves eating clean doesn't have to mean eating boring. Each hollowed-out cucumber half becomes a crisp, cool vessel packed with a bright, herby tuna salad that's genuinely satisfying. The swap that makes this work is coconut-based mayo in place of conventional mayo, which typically contains soybean oil and additives that don't fit a grain-free, legume-free lifestyle — here you get all the creamy richness without any of that. A splash of apple cider vinegar and fresh lemon juice keep things lively, while turmeric and ginger add a subtle warmth that elevates the whole filling beyond your average tuna scoop. Celery brings a welcome crunch, and the fresh parsley and chives make every bite taste like it came from somewhere far fancier than your own kitchen. It comes together in one bowl with no cooking required, which means minimal cleanup and maximum reward. Serve them right away so the cucumbers stay crisp and the filling stays perfectly mounded.

About Fig

Fig 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!