Looking for a healthy appetizer or afternoon snack? You are at the right place because these Tuna Cucumber Cups have everything you need to feel satisfied. This recipe only requires 5 ingredients and it is low in carbs and gluten free.
I hope your week has been fun as much as mine has. My family arrived in Canada last week and since then we’ve been enjoying every single minute together. My family and I went to Montreal last weekend and spent 4 days at my husband’s family’s cottage.
They really needed this time off because the 10 hours flight from Brazil was really tiring. We ate delicious food that my mother-in-law prepared especially for us, relaxed by the lake, slept on the hammock, took nice walks along the country roads, and caught up. Ah we also took advantage of the hot tub. I have to say that we all needed this time to relax.
My nephew who was born last November came as well and he is now 6 months old and the cutest baby ever. He is always smiling, friendly and is a funny little baby boy. Everybody falls in love when they meet him. He is totally adorable. They will be here for two more weeks and I can’t tell you how excited I am because we have a lot more things to do here in Toronto.
So, I think you all agree with me that food is always a very important part of having guests over. And when they just arrive I always love to serve easy and quick appetizers. So, I saw this Tuna Cucumber Cups recipe on my blogger friend’s blog (Tastes Lovely) and I immediately thought it must be a great appetizer to make especially because it is a “no cooking appetizer”. It couldn’t be easier, right?
You just have to combine tuna with your choice of mayo, yellow mustard, Greek yogurt, or even mashed avocado. I chose light mayo just because it was what I had in my fridge. This tuna mixture is like a base recipe where you can create new variations by adding different flavors and textures. And the best part of this filling is that you can use it in your sandwich, make a tuna salad, or eat it with tortilla chips. Hum… yummy!
But for me, the refreshing and tender cucumber is the perfect pairing for this flavorful and light tuna mixture. I can’t forget to say that the whole preparing process takes less than 15 minutes and it’s spicy touch from the chili powder that really makes the flavors pop is simply amazing. Hope you enjoy!
Tuna is such a versatile protein! A few more recipes I’ve made with tuna that you need to try are my Super Easy Avocado Cucumber Tuna Salad, Quick Easy Tuna Pasta, Tuna Salad Meal Prep Bowls, Avocado Cucumber Tuna Salad, and Sweet Potato Tuna Patties Recipe.
- 2/3 cup chunk light tuna
- 1/3 cup red onions finely chopped
- 1 tsp fresh parsley chopped
- 2 tbsp + 1 tsp light mayonnaise
- Salt and ground black pepper
- 2 english cucumber
- Chili pepper powder for garnishing
- In a small bowl combine all the ingredients, except the chili powder and mix well.
- Then, cut cucumber into 1" thick rounds.
- Using a small spoon, scoop out the pulp and seeds of the cucumber.
- Don’t forget to leave about ¼" on the bottom to make them into little cups.
- Spoon tuna mixture into the cucumber cups and create a little mound on top of each cucumber cup.
- Top with chili pepper powder.
- Adapted from Tastes Lovely.
- I refer English cucumbers as they're sweeter and seedless. Feel free to use a different type if you prefer.
- Feel free to use tuna packed in oil or water.
- Make sure everything is diced up finely so they're evenly distributed throughout the tuna.
- To store: I recommend eating these as soon as possible. Try to enjoy them as soon as possible. You can wrap them up and keep them in the fridge for up to a day.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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