Low FODMAP Whole30 Tuna Cucumber Scoops

Total time15 min

Prep time15 min

Cook time0 min

This is a bright, no-cook lunch built around flaked tuna folded into a creamy avocado oil mayo dressing, brightened with fresh lemon juice, a touch of Dijon mustard, and diced red bell pepper for a little sweetness and crunch. Fresh parsley keeps the whole mixture tasting green and lively, while a pinch of salt and pepper rounds out the seasoning without needing anything fussy. Instead of crackers or bread, thick-cut rounds of English cucumber get hollowed into little edible cups, so each bite delivers a cool, crisp snap against the rich tuna filling. A scatter of red pepper flakes on top adds just enough heat if you want it, and the whole batch comes together fast with zero cooking involved. It's a light, protein-packed option that fits neatly into a low FODMAP spread, whether you're building a quick lunch or setting out an easy party appetizer.

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Ingredients

4 servings

For the tuna salad

2 cans (5 oz each) tuna packed in water, drained
Genova Yellowfin Tuna in Water and Sea Salt - 5 Oz Polar Solid White Albacore Tuna In Water 5oz SEAFOOD Skipjack Tuna in Water, 5 oz ShopRite Solid White Albacore Tuna in Water, 5 oz Bumble Bee Prime Fillet Solid White Albacore Tuna in Water, 6 pk./5 oz.
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3 tbsp avocado oil mayonnaise
2 stalks celery, finely diced
Ingredient note
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
2 tbsp red bell pepper, finely diced
Ingredient note
Red bell pepper only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1 1/2 teaspoons per serving, so it is likely Low FODMAP. 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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