Fructose Free Whole30 Tuna Cucumber Scoops
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Learn more →Ingredients
4 servings
For the tuna salad
- 2 cans (5 oz each) tuna packed in water, drained
- 3 tbsp avocado oil mayonnaise
- 2 stalks celery, finely diced
- 2 tbsp red bell pepper, finely diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1 1/2 teaspoons per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
For the scoops
- 2 large english cucumbers
- 1 pinch red pepper flakes (optional)
Instructions
- 1
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.
- 2
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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