Pistachio 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 usual snack-aisle stress. The hollowed-out English cucumber halves act as a natural vessel, giving you a cool, crunchy bite in every forkful. The tuna filling gets its creamy body from coconut-based mayo, which keeps things light while adding a subtle richness that pairs beautifully with the brightness of lemon juice and apple cider vinegar. Ground turmeric and ginger bring a gentle warmth that elevates this well beyond a basic lunch, and the finely diced celery, parsley, and chives add layers of texture and freshness throughout. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the usual suspects — no trail mix add-ins, no nut-based sauces, just clean, straightforward ingredients you can feel confident about. It comes together in one bowl with no cooking required, making it an ideal option for a quick weekday meal or a light appetizer that looks far more impressive than the effort involved. Scatter a little extra parsley on top before serving and watch these disappear fast.
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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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