Whole 30 Paleo Mediterranean Tuna-Stuffed Cucumber Boats with Roasted Red Pepper
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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
- 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
- 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.
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