Flaky tuna gets tossed with creamy avocado oil mayonnaise, crunchy celery, and diced red bell pepper, then brightened with lemon juice and a touch of Dijon for tang. Fresh parsley and a hit of black pepper round out the flavor before the whole mixture gets mounded into hollowed-out cucumber rounds for a crisp, refreshing bite. Each scoop delivers that classic tuna salad texture without any bread or crackers weighing it down, making these perfect for a light lunch or a make-ahead snack tray. A pinch of red pepper flakes on top adds just enough heat to keep things interesting. These come together in minutes and hold up well in the fridge, so they're easy to prep ahead for a party or meal prep. It's a naturally dairy free option that doesn't skimp on flavor or satisfaction.
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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.
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