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Creamy Tuna Salad

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1/2 cup Mayonaise
1 avocado ripe
1 shallot
2 lime
to taste salt & pepper
2 cans tuna drained
1/2 tsp cayenne pepper

Creamy Tuna Salad

Serve it up in scooped Cucumber Bowls

Easy to make, great for picnic lunches! Serve in endive leaves or hollowed cucumber bowls for a fancy appetizer.

  • Serves 4
  • Easy


I’ve previously made a creamy chicken salad but this time tuna was the protein of choice. Inspired by the Whole30 tuna boats, this recipe calls for a batch of homemade mayonnaise, which is simple and quick to make.

Tip: make sure your avocado is ripe for a creamy dressing.

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In a food processor, combine the mayonnaise, juice of both limes, salt & pepper, finely chopped shallot, and avocado. Process lightly to combine. It doesn't have to be smooth.


Break up the tuna in a bowl with a fork. Pour over the dressing and toss to coat.


Spoon the tuna into endive leaves. Dust with cayenne pepper (or paprika for a less spicy taste).


Fancy appetizers: cucumber bowls

To Make Fancy appetizers: cucumber bowls

Wash and chop 3 cucumbers into 2" sections (makes 5-6). Use a small spoon or mellon baller to hollow out the inside. Try to avoid piercing the edges and preserve the bottom layer to make a bowl.

Lightly salt the cucumber bowls and place upside down on a paper towel to drain for 10-15 minutes.

Spoon the creamy salad into the cups and top with finely chopped parsley or cayenne pepper to decorate.


My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

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