Rye Free Cucumber Boats with Tuna Salad

Total time15 min

Prep time15 min

Cook time0 min

These cucumber boats are a fresh, satisfying bite that feels light without leaving you hungry. The hollowed-out cucumber halves act as a crisp, cool vessel for a creamy tuna salad that's packed with bright herbs and a gentle warmth from turmeric and ginger. Coconut-based mayo keeps the whole thing dairy-free and grain-free, and the apple cider vinegar plus a squeeze of lemon juice give the filling a subtle tang that makes every bite pop. Finely diced celery adds crunch throughout, while fresh parsley and chives keep the flavor lively and green. For anyone navigating a rye-free lifestyle, this kind of recipe is a genuine relief — no bread, no wraps, no label-reading required, just whole ingredients you can trust. It comes together in one bowl with minimal prep, making it an easy go-to for a quick lunch or a crowd-pleasing appetizer. Scatter a little extra parsley on top and serve immediately for the best texture and color.

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Ingredients

4 servings

For the boats

2 large english cucumbers

For the tuna salad

2 cans (5 oz each) tuna packed in water, drained
StarKist Solid White Albacore Tuna in Water, 5 oz Chicken of the Sea Chunk Light Tuna in Water Chunk Style - 5 Oz Chicken of the Sea Solid White Tuna in Water Chunk Style - 5 Oz Starkist Chunk Light Tuna In Water 25% Less Sodium - 5 OZ Genova Yellowfin Tuna in Water and Sea Salt - 5 Oz
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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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