Enjoy a refreshing and nutritious Paleo-friendly tuna salad served in crisp cucumber boats. This Whole30-compliant, grain-free recipe is perfect for a light and satisfying meal.
Ingredients: 2 large cucumbers. 2 cans of wild-caught tuna, drained. 1/2 red onion, finely chopped. 1/2 red bell pepper, finely chopped. 1/2 cup paleo mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon fresh lemon juice. 1/4 teaspoon garlic powder. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Slice the cucumbers in half lengthwise and scoop out the seeds to create cucumber boats. In a bowl, combine the drained tuna, finely chopped red onion, and red bell pepper. In a separate bowl, mix together the paleo mayonnaise, Dijon mustard, fresh lemon juice, garlic powder, salt, and pepper until well combined. Pour the mayo mixture over the tuna and vegetables, and stir to combine. Fill each cucumber boat with the tuna salad mixture. Garnish with fresh parsley and serve chilled.
Prep Time: 15 minutes
Cook Time: 0 minutes
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