I have quite a few last-minute appetizer recipes that I like to fall back on when we’re having impromptu parties but lately I’ve been all about these tuna salad cucumber cups. Not only are they super quick to whip up but they’re also reasonable healthy which is always a bonus ;). They’re also perfect for summer as cucumber is so nice and refreshing on a hot day!
The recipe below is more of a ‘guideline’ as the recipe is very basic and lends itself to many variations. The ‘essential’ ingredients I suppose would be the tuna and cucumber (and maybe the mayo) but then you could use whatever veggies/condiments you have on hands to compliment them such as carrots, capsicums, capers, avocado, olives, corn kernels, etc. You could also add spicy sauce to the mix if you like it spicy!
2 medium-sized telegraph cucumbers, peeled, trimmed, and cut into approx. 1.5cm-thick slices
1 large can of tuna (approx 185g), drained
3 tbsp mayonaise (or low fat mayo, or yoghurt or mashed avocado)
4 cherry tomatoes, finely chopped (or one small tomato)
1 celery stick, finely chopped
1 tbsp finely chopped red onion
2 tbsp finely chopped chives + a few sprigs for garnsih
1 tsp lemon juice
salt and pepper, to taste
Makes about 24 cups.
Using a teaspoon (or a melon baller if you own one) scoop out enough seeds from the center of the cucumber slice to create a small cup shape.
In a small bowl, mix the tuna and mayo together until well combined.
Add the vegetables, lemon juice, and herbs. Season with salt and pepper to taste. Gently stir to combine.
Place a small dollop of tuna mixture into each cucumber cup. Top with slices of chives if desired.