Cucumber and Tuna

This simple recipe is easy to pack in lunchboxes or for a quick late summer picnic, and it uses Safe Catch Tuna, which has the lowest mercury of any brand of tuna, with the strictest mercury limits of any brand.

Safe Catch Tuna Paleo Cucumber Cups


• 2 cans Safe Catch wild skipjack or albacore tuna, do not drain!
• 1 seedless English cucumber
• 2 tablespoons bell pepper, minced (optional)
• 1 stalk celery, minced
• ⅓ cup Whole 30 compliant mayo
• 2 tablespoons mustard
• 1 teaspoon sweet paprika
• salt and pepper, to taste


1. Using a vegetable peeler, peel the cucumber, leaving about ½ inch between peels so that the cucumber skin stays on in alternating stripes. Cut off both ends of the cucumber. Then, slice into ½-inch thick chunks. Scoop out the center of each slice so that there’s a little divot for the tuna salad. Put on a plate and set aside.

2. Using a spatula, empty tuna into a medium sized bowl and break up any large chunks. Add mustard and mayo and toss to thoroughly coat tuna. Add celery, bell pepper and paprika and mix well.

3. Spoon a heaping tablespoon on top of each cucumber slice. Refrigerate any leftover tuna salad and serve cucumber cups immediately. Cucumber cups can be made ahead and refrigerated overnight, but you may have to drain the plate in the morning, as the cucumber will release moisture overnight.

Makes 12 cups.

*Recipe and image courtesy of Safe Catch.*