Soy Free Cucumber Boats with Tuna Salad
These crisp cucumber boats are a fresh, satisfying way to enjoy tuna salad without the heaviness of bread, and the hollowed-out shells make for a genuinely fun presentation. The tuna filling gets its creamy texture from coconut-based mayo, which sidesteps the soy-derived oils that sneak into so many conventional mayonnaise brands — a real win when you're trying to keep things clean. Apple cider vinegar and fresh lemon juice brighten everything up, while ground turmeric and ginger add a subtle warmth that makes this feel like more than just a basic tuna scoop. Finely diced celery and fresh herbs fold in for crunch and color, so every bite has real texture and life to it. The whole thing comes together in one mixing bowl, and the assembly is as simple as spooning the filling into your prepped cucumber halves. It's the kind of light, protein-packed meal that works just as well for a quick lunch as it does for a casual appetizer spread.
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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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