Whole 30 Whole30 Tuna Cucumber Scoops

Total time15 min

Prep time15 min

Cook time0 min

5.0

(18)

Crisp cucumber rounds loaded with creamy, herb-flecked tuna salad make for one of those snacks or light lunches that feels indulgent but is completely clean. The tuna gets mixed with avocado oil mayonnaise — the key swap that keeps this compliant without sacrificing that rich, satisfying texture you expect from a classic tuna salad. Fresh lemon juice, Dijon mustard, crunchy celery, and bright red bell pepper all go into the bowl, so every bite has real depth and a little pop of color. Hollowing out thick cucumber rounds into natural little scoops is a genuinely clever move — no crackers, no bread, just cool, refreshing crunch that holds the filling perfectly. The whole thing comes together in minutes with no cooking required, which makes it an ideal weekday lunch or a crowd-pleasing appetizer when you're hosting and need something that fits everyone at the table. A pinch of red pepper flakes on top adds just enough heat to keep things interesting. This one serves four and disappears fast.

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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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