Flaked tuna gets tossed with creamy avocado oil mayonnaise, crunchy celery, and finely diced red bell pepper, then brightened with fresh lemon juice and a touch of Dijon mustard. Fresh parsley adds a clean, herby finish, while a pinch of salt and pepper rounds everything out. Instead of crackers or bread, cool cucumber rounds get hollowed into little cups and mounded high with the tuna mixture — a naturally grain-free swap that makes every bite crisp, cold, and refreshing. A sprinkle of red pepper flakes on top adds just enough heat if you want it. These scoops come together fast, need zero cooking, and are perfect for a light lunch, an appetizer platter, or an easy make-ahead snack. It's a genuinely solid pick for a gluten free spread, since the whole dish is built around produce and protein rather than anything starchy.
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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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