Flaked tuna gets folded with creamy avocado oil mayonnaise, crunchy celery, and sweet red bell pepper, then brightened with fresh lemon juice and a touch of Dijon. Fresh parsley adds a burst of color and herbal lift, while a pinch of red pepper flakes at the end brings just enough warmth without overpowering the dish. The real star move here is the cucumber itself, hollowed into crisp little cups that swap out anything starchy or processed in favor of something cool, hydrating, and satisfying to bite into. Each scoop delivers a perfect ratio of creamy, savory filling to crunchy, refreshing vegetable, making this an easy no-cook lunch or party appetizer. It's a naturally protein-packed, veggie-forward option that fits beautifully into an anti-inflammatory way of eating, and it comes together fast enough for a weekday lunch but looks polished enough for guests.
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 →4 servings
Drain the tuna thoroughly, pressing it against the side of the strainer to remove as much liquid as possible, then transfer to a medium mixing bowl and flake apart with a fork.
Add the avocado oil mayonnaise, celery, red bell pepper, lemon juice, Dijon mustard, parsley, salt, and black pepper to the bowl. Stir until evenly combined and the mixture holds together when pressed with the fork.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
