Walnut Free Cucumber Boats with Tuna Salad
These crisp cucumber boats are a fresh, satisfying way to enjoy a classic tuna salad without any of the heaviness of bread or crackers. The filling comes together in one bowl — drained tuna gets tossed with coconut-based mayo, a splash of apple cider vinegar, fresh lemon juice, and warm spices like turmeric and ginger that give it a subtle, unexpected depth. Finely diced celery and a generous handful of fresh parsley and chives keep every bite bright and a little herbaceous. The cucumbers themselves are hollowed into sturdy little vessels that hold the filling beautifully, so you get a satisfying crunch with every scoop. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and relies on whole, straightforward ingredients with no hidden surprises. It's the kind of light, protein-packed dish 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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