Ingredients
1 can of wild caught tuna,drained
1 tbsp of soy-free mayo (I use Lemonnaise)
1 tbsp of capers
splash of apple cider vinegar
1/2 stalk of finely chopped celery
1 tsp of stone ground mustard (optional)
sea salt and black pepper if needed
1 large cucumber
dash of smoked paprika (optional)
Directions:
Peel your large cucumber and use a melon-baller to scoop out the mid-section of the cucumber, saving for later, or adding to tuna salad if you like. (Scoop it out as if the cucumber starts to look like a little canoe). Mix all the ingredients with tuna except for smoked paprika (and add scooped out cucumber too if you like). Make sure you mix well, and then fill the cucumber boat with your tuna salad and sprinkle with paprika for a little garnish! Pick up your tuna boat and float that little bugger right into your pie-hole and enjoy!
