Shellfish Free Cucumber Boats with Tuna Salad
These cucumber boats are a fresh, satisfying meal that feels light without leaving you hungry. Hollowed-out English cucumbers become crisp, cool vessels for a herby tuna salad that's anything but boring — turmeric, ginger, apple cider vinegar, and lemon juice give it a bright, slightly tangy kick that sets it apart from the usual deli-counter version. Coconut-based mayo keeps things creamy while adding a subtle richness, and the finely diced celery brings just enough crunch to every bite. Tuna is naturally free from shellfish concerns, so this is one of those recipes where you can relax and focus entirely on flavor. Fresh parsley and chives folded through the filling make the whole thing taste garden-fresh, and an extra scatter of parsley on top adds a little color for a genuinely pretty presentation. The technique is simple — scoop, mix, fill, serve — and the result looks far more impressive than the effort involved.
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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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