Wheat 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 stand in as the vessel, giving you a satisfying crunch with every bite while keeping things completely grain-free. The tuna salad filling gets a subtle warmth from ground turmeric and ginger, a brightness from fresh lemon juice and apple cider vinegar, and a creamy bind from coconut-based mayo — no wheat-containing condiments or fillers anywhere in sight. Finely diced celery, fresh parsley, and chives round out the texture and flavor, making this feel far more elevated than a standard can-of-tuna situation. It's the kind of recipe that works just as well for a quick weekday lunch as it does for a casual spread when you have people over. Assembly is straightforward — scoop, mix, fill, and serve — so there's very little standing between you and a genuinely delicious plate.
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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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