Flaked tuna gets tossed with crisp celery, red bell pepper, a squeeze of lemon juice, and Dijon mustard, all bound together with avocado oil mayonnaise for a creamy, tangy salad with plenty of crunch. Fresh parsley brightens every bite, and a pinch of red pepper flakes on top adds just enough heat to keep things interesting. Instead of piling this onto bread or crackers, it gets spooned into hollowed-out cucumber rounds, so each scoop delivers a cool, hydrating crunch alongside the savory filling. No cooking required, just quick knife work and a few minutes of assembly, making this a great grab-and-go lunch or easy party appetizer. It's a naturally clean, protein-packed option that fits perfectly into a Paleo spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
