Seeds Free Cucumber Boats with Tuna Salad
Crisp cucumber halves make the perfect edible vessel for a bright, herb-packed tuna salad that comes together in minutes. The filling gets its creamy backbone from coconut-based mayo, which keeps things completely seed-free without sacrificing that satisfying richness you want in a classic tuna salad. A splash of apple cider vinegar and fresh lemon juice lift the whole thing, while ground turmeric and ginger add a subtle warmth that makes this feel a little more special than your average lunch. Finely diced celery brings crunch, and the fresh parsley and chives keep every bite tasting clean and lively. Tuna salads can quietly sneak in sesame oil, poppy seed dressings, or mustard with hidden seed derivatives, so building this one from scratch means you stay in full control of every ingredient. Scoop it into those sturdy cucumber boats and you've got a no-fuss, no-heat meal that looks impressive on a plate and travels well if you need to pack it ahead.
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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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