Red Meat Allergy Friendly Whole30 Tuna Cucumber Scoops
Total time15 min
Prep time15 min
Cook time0 min
5.0(18)
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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
- 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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