Pecan Free Cucumber Boats with Tuna Salad
These crisp cucumber boats are a fresh, satisfying way to enjoy a classic tuna salad without any of the heaviness of bread or crackers. The hollowed-out English cucumbers act as a natural vessel, giving you a cool, crunchy bite alongside the creamy, herb-flecked filling. Coconut-based mayo keeps things light and dairy-free, while apple cider vinegar and a squeeze of lemon juice add just enough brightness to wake everything up. Ground turmeric and ginger bring a subtle warmth that makes this feel like more than your average lunchbox staple. Finely diced celery and a generous handful of fresh parsley and chives round out the texture and flavor, so every bite has something going on. Tree nut allergies can make creamy, mayo-dressed dishes feel like a minefield, but every ingredient here is straightforward and easy to verify at the store. Serve them right away for maximum crunch, or prep the tuna salad ahead and fill the boats just before eating.
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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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