1/2 Cup Red Cabbage, finely chopped
1 Stalk of Celery, chopped
1 Green Onion, chopped
1 Jalapeno, diced
2 Slices of Red Onion, diced
1 Cup Corn
1 Tbsp Dill
Salt and Pepper to taste
1 Tbsp Dijon Mustard
1 Lemon, juiced
1/4 Cup Greek Yogurt
1 Tbsp Maple Sugar
1 Can of Tuna, drained and rinsed
1/4 Cup White Cheddar
In a bowl combine the red cabbage, celery, green onion, jalapeno, red onion and corn. Then add dill, salt and pepper, Dijon mustard, lemon juice, Greek yogurt, and maple sugar. Mix well to combine. Finally add the tuna and mix to combine.
Cut the zucchini in half lengthwise and scoop out the middle.
Stuff the zucchini boats with the tuna filling, then top with cheddar cheese.
Grill on high for 5-10 minutes, until the zucchini is tender.