Peanut Free Cucumber Boats with Tuna Salad
These cucumber boats are a fresh, satisfying lunch that feels a little fancy without requiring much effort at all. Hollowed-out English cucumbers act as crisp, cool vessels for a bright tuna salad that gets its creaminess from coconut-based mayo — a smart swap that keeps things light and completely free from any nut-based ingredients. A splash of apple cider vinegar and fresh lemon juice give the filling a gentle tang, while ground turmeric and ginger add just enough warmth to make it interesting. Finely diced celery and a generous handful of fresh herbs fold in for crunch and color, so every bite has real texture and freshness. Store-bought tuna salads and pre-made wraps can be a minefield when you're navigating cross-contact concerns, but making this at home means you control every single ingredient. The whole thing comes together in one bowl, no cooking required, and the result is something you'd genuinely be proud to serve at a casual lunch or pack for a midday meal.
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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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