Pregnancy Friendly Paleo Mediterranean Tuna-Stuffed Cucumber Boats with Roasted Red Pepper
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cucumber boats
- 4 large english cucumbers
For the tuna filling
- 3 cans (5 oz each) tuna packed in olive oil, drained
Ingredient noteTuna is fine during pregnancy in measured amounts. This recipe has about 3.8 oz per serving - keep it to roughly one serving a week if you are using albacore or white tuna, or two to three a week for chunk light.
- 1 cup roasted red peppers, patted dry and diced
- ⅓ cup pitted kalamata olives, roughly chopped
- 2 tbsp capers, drained and roughly chopped
- ¼ cup red onion, finely diced
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¼ tsp crushed red pepper flakes
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Trim the ends from each cucumber and halve them 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. Pat the inside of each boat dry with a paper towel.
- 2
In a large mixing bowl, combine the drained tuna, diced roasted red peppers, Kalamata olives, capers, and red onion. Break up any large tuna chunks with a fork until the mixture is evenly combined but still has some texture.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!