PCOS Friendly Cucumber Boats with Tuna Salad
Fresh, crisp, and genuinely satisfying, these cucumber boats are the kind of no-fuss meal that feels like it was designed with your body in mind — because it really was. English cucumbers are hollowed into sturdy little vessels and loaded with a bright, herb-packed tuna salad that hits every texture and flavor note you want. Coconut-based mayo keeps things dairy-free and avoids the refined seed oils found in most store-bought versions, which is a quiet but meaningful swap for anyone managing hormonal balance through diet. Turmeric and ginger aren't just there for flavor — both are well-regarded for their anti-inflammatory properties, making them smart additions to a plate built around reducing inflammation and supporting stable blood sugar. The protein from two cans of water-packed tuna, paired with the fiber and water content of cucumber, helps keep you full without spiking insulin levels. Apple cider vinegar and fresh lemon juice lift the whole thing with brightness, while celery, parsley, and chives add crunch and freshness that make every bite feel light and clean. This one comes together fast, requires zero cooking, and is the kind of recipe you'll find yourself making on repeat.
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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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