Flaky tuna gets flaked apart and folded with crunchy celery, red bell pepper, a bright squeeze of lemon juice, and tangy Dijon mustard for a salad that's rich without being heavy. Thick cucumber rounds are hollowed into little edible cups, then mounded generously with the tuna mixture for a bite-sized lunch or appetizer that's as fun to make as it is to eat. Fresh parsley and a pinch of red pepper flakes add color and a little kick, while the cool, crisp cucumber base keeps every bite refreshing. There's no cooking involved beyond opening a couple of cans, which makes this a fast, low-effort option for meal prep or a light snack. It's a naturally satisfying, protein-packed choice that fits neatly into an egg free spread without any fuss.
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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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