Description
Tuna salad-stuffed cucumbers are a light and refreshing appetizer, perfect for a healthy snack. This recipe features crisp cucumber boats filled with a flavorful tuna salad mixture.
Ingredients
Scale
- 1 (5 ounce) can tuna in water, drained
- 1/4 cup mayonnaise
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 2 large cucumbers
- Fresh dill or parsley for garnish (optional)
Instructions
- In a medium bowl, combine the drained tuna, mayonnaise, celery, red onion, Dijon mustard, and black pepper. Mix well until all ingredients are incorporated.
- Wash and dry the cucumbers. Slice each cucumber in half lengthwise.
- Using a small spoon, carefully scoop out the seeds from the center of each cucumber half, creating a boat-like shape.
- Spoon the tuna salad mixture evenly into each cucumber boat.
- Garnish with fresh dill or parsley, if desired.
- Serve immediately or chill for a short time before serving.
Notes
- For a creamier tuna salad, add a bit more mayonnaise.
- You can add a squeeze of lemon juice to the tuna salad for extra freshness.
- Consider adding a pinch of paprika for color and subtle flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 cucumber halves
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 25mg