Xanthan Gum Free Cucumber Boats with Tuna Salad

Total time15 min

Prep time15 min

Cook time0 min

Xanthan Gum Free Cucumber Boats with Tuna Salad

These cucumber boats are a fresh, satisfying meal that comes together with almost no effort and zero oven time. The cool crunch of hollowed-out English cucumber pairs beautifully with a bright, herb-packed tuna salad that gets its creaminess from coconut-based mayo — a smart swap that keeps things completely free of xanthan gum, which sneaks into a surprising number of conventional mayo brands as a stabilizer or thickener. Apple cider vinegar and fresh lemon juice add a gentle tang, while turmeric and ginger give the filling a subtle warmth that makes it taste far more interesting than your average tuna salad. Celery, parsley, and chives bring crunch and color in every bite. The whole thing is naturally light but genuinely filling, making it a great option for lunch or a quick weeknight dinner. Serve them right away so the cucumbers stay crisp, and don't skip the extra parsley on top — it makes the presentation look effortlessly put-together.

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Ingredients

4 servings

For the boats

2 large english cucumbers
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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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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