Seed Oil Free Cucumber Boats with Tuna Salad
These crisp cucumber boats are a fresh, satisfying way to enjoy tuna salad without any of the usual ingredient concerns that come with store-bought mayo or pre-made dressings. Conventional mayonnaise is one of the sneakiest sources of refined seed oils, but this recipe swaps it out for a coconut-based mayo that keeps everything clean from the first bite to the last. The tuna salad itself is bright and herby, loaded with finely diced celery, fresh parsley, and chives, then lifted with apple cider vinegar, lemon juice, and a warm undercurrent of turmeric and ginger. Scooping the seeds from the cucumbers creates a natural vessel that holds the filling beautifully while adding a cool, satisfying crunch to every bite. It comes together in one bowl with no cooking required, making it an effortless option for a light 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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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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